This delicious chickpea salad comes together in a snap and makes a great light lunch, side dish for dinner, or a dish to pass. You will love the delightful simplicity of this wonderful recipe.
I was looking through my recipes the other day and realized just how many Mediterranean-inspired salads I have. I simply can’t get enough of them. (You can find the full list at the bottom of the post.) This is another addition that I know you will enjoy.
My chickpea salad comes together with a handful of chopped vegetables, olives, and cheese. It is then tossed in a light dressing. This is a nutritious dish that everyone is sure to enjoy.
How to Make Chickpea Salad
Here is a brief overview of how this Greek chickpea salad recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all ingredients and their measurements.
- Prepare and chop the veggies. Combine the chickpeas, chopped red bell pepper, cucumber, tomatoes, onion, olives, feta cheese, and parsley in a large bowl.
- Make the dressing. Whisk together the oil, red wine vinegar, lemon juice, kosher salt, garlic powder, and black pepper until well combined.
- Put it all together. Toss the dressing with the salad ingredients and enjoy!
Using Canned Chickpeas
In this recipe, we use canned chickpeas for convenience. You can use dry chickpeas if you want, but they must be soaked and cooked first. If you go the dry chickpea route, you will need one cup (when dry) to make the four cups of cooked chickpeas needed for this salad.
Canned chickpeas (or garbanzo beans) come in a number of different sizes. Don’t stress too much about what the total amount comes to (i.e. 28 ounces, 30 ounces, 32 ounces). As long as you are close to 32 ounces this will turn out perfect.
Chickpea Salad Dressing
The dressing that ties this salad together is a simpler version of my Greek Salad Dressing Recipe. Made with olive oil, red wine vinegar, lemon juice, and some simple seasonings, it has a crisp and robust flavor that pairs perfectly with the chickpeas and vegetables in this salad.
I recommend using extra virgin olive oil for salad dressings because it is less processed than regular olive oil, making it better for you and giving it a better flavor.
Storing and Making Ahead
This salad can be kept in an airtight container in the refrigerator for up to three days. It can be made up to a day in advance and is absolutely delicious after the dressing has had time to meld with the vegetables and chickpeas, but please know that the longer it sits, the more the veggies will break down and soften.
Other Great Mediterranean Inspired Recipes
- Mediterranean Salad is similar to this recipe but without the chickpeas.
- Make this Mediterranean Quinoa Salad as a delicious lunch.
- Greek Pasta Salad is similar to this recipe but swaps the chickpeas for pasta.
If you make this Mediterranean chickpea salad recipe or any of my other recipes, I’d love to hear what you think. Please come back and leave a comment, I love hearing from you!
Chickpea Salad
Ingredients
- 32 ounces chickpeas drained and rinsed, see note
- 1 seedless cucumber diced
- 1 pint cherry tomatoes quartered
- 1 red pepper diced
- 1/2 small red onion diced
- 1/2 cup kalamata olives sliced
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- In a large bowl combine the chickpeas, chopped vegetables, olives, feta cheese, and parsley.32 ounces chickpeas, 1 seedless cucumber, 1 pint cherry tomatoes, 1 red pepper, 1/2 small red onion, 1/2 cup kalamata olives, 4 ounces feta cheese, 2 tablespoons fresh parsley
- In a small bowl or glass measuring cup, whisk together the oil, red wine vinegar, lemon juice, kosher salt, garlic powder, and black pepper. Toss with the salad. Add more salt and pepper to taste.1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 3/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper
Notes
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