Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is the kind of dish that hits every note — it’s fresh, colorful, and incredibly satisfying. Made with protein-rich chickpeas, crunchy cucumbers, briny olives, and crumbled feta, it’s tossed in a zesty lemon-oregano vinaigrette that brings it all together beautifully.

This recipe skips the dairy-based dressing and instead uses fresh herbs, a bold vinaigrette, and optional capers for a punchy, briny finish.

It’s ideal for meal prep, picnics, light lunches, or as a side to grilled meats — and it's even better the next day.

Why You’ll Love This Recipe:

Ready in under 20 minutes

1. No cooking required — just chop, mix, and enjoy

2. Naturally vegetarian and easily made vegan

3. Packed with fiber, protein, and Mediterranean flavor

4. Holds up well in the fridge (hello, make-ahead lunch!)

Final Thoughts:

This Mediterranean Chickpea Salad is colorful, nutrient-dense, and bursting with texture and flavor. Whether you're packing it for lunch, serving it at a summer cookout, or pairing it with grilled meats, it’s the kind of simple recipe that always delivers — hearty enough to be a meal, light enough to refresh.

Yield: 2-4 servings

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Mediterranean Chickpea Salad

Prep time: 15 MinTotal time: 15 Min

This Mediterranean Chickpea Saladis the kind of dish that hits every note — it’s fresh, colorful, and incredibly satisfying. Made withprotein-rich chickpeas,crunchy cucumbers,juicy cherry tomatoes,briny olives, andcrumbled feta, it’s tossed in a zestylemon-oregano vinaigrette that brings it all together beautifully.

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Ingredients

For the Salad

• 1 (15 oz) can chickpeas, drained and rinsed
• ½ English cucumber, diced
• ¼ cup red onion, finely chopped
• ⅓ cup crumbled feta cheese (or vegan feta)
• ¼ cup Kalamata olives, halved
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (or mint for variation)
• Optional: 1 tbsp capers for extra briny flavor
• Optional: ⅓ cup red bell pepper, diced
• Optional: 1 cup cherry tomatoes, halved

For the Lemon-Oregano Vinaigrette

• 3 tbsp extra virgin olive oil
• Juice of 1 lemon (about 2 tbsp)
• 1 tsp red wine vinegar
• 1 small garlic clove, minced
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• Salt & pepper to taste

Instructions

1. In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Set aside.
2. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, feta, olives, herbs, and capers (if using).
3. Pour the vinaigrette over the salad and toss gently to coat everything evenly. Let sit for 10 minutes to allow flavors to meld.
4. Serve immediately, or store in an airtight container in the refrigerator for up to 3–4 days. Best enjoyed chilled or at room temperature.

Notes

Make it vegan: Use dairy-free feta or omit entirely.

Add protein: Toss in grilled chicken, tuna, or hard-boiled eggs.

Want it creamier? Stir in a spoonful of Greek yogurt or hummus to the dressing.

Meal prep tip: Keep dressing separate until ready to serve for max freshness.

Nutrition Facts

Calories

526

Carbs

44 g

Cholesterol

22 mg

Fat

34 g

Fiber

13 g

Net carbs

31 g

Protein

17 g

Sat. Fat

7 g

Sodium

1423 mg

Sugar

6 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.