Description
A light, colorful, and flavor-packed chickpea salad inspired by Mediterranean favorites. It’s perfect for lunches, potlucks, or as a healthy side dish!
Ingredients
Scale
- 2 cans chickpeas – drained and rinsed (or 3 cups cooked)
- 1 cup cherry tomatoes – halved
- 1 cucumber – diced
- 1 red or yellow bell pepper – finely chopped
- 1/2 red onion – finely chopped
- 1/4 cup Kalamata olives – pitted and halved
- 1/4 cup feta cheese – crumbled (optional)
- 1/4 cup fresh parsley – chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper – to taste
Instructions
- In a large bowl, mix together chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and olives. Toss gently to combine.
- In a separate bowl, whisk olive oil, lemon juice, oregano, salt, and pepper until well blended.
- Drizzle the dressing over the salad and toss to coat. If using feta, sprinkle it in and give the salad one final gentle mix.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
Notes
You can make this salad a day in advance — the flavors deepen as it rests. For a vegan version, simply leave out the feta or swap it with avocado.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 8mg
Keywords: chickpea salad, Mediterranean salad, healthy lunch, vegetarian, vegan salad