Mediterranean Chickpea Salad
This Mediterranean chickpea salad is the lunch that makes you feel like you have your life together. Crunchy cucumbers, juicy tomatoes, salty feta, and protein-packed chickpeas tossed in a bright lemon vinaigrette. It takes 10 minutes and tastes even better the next day.
Why You’ll Love This Recipe
- 10 minutes, no cooking required
- High in plant protein and fiber from chickpeas
- Tastes even better the next day — perfect for meal prep
- Bright, fresh flavors that never feel heavy
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Mediterranean Chickpea Salad
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Sprinkle crumbled feta on top and garnish with fresh parsley.
- Serve immediately or refrigerate for up to 3 days. Flavors improve overnight.
Recipe Tips
- Pat chickpeas dry after rinsing for better texture and dressing absorption.
- Add diced bell pepper or artichoke hearts for extra Mediterranean flavor.
- This keeps well for 3 days in the fridge — make a big batch on Sunday.
- Serve in a pita pocket or over rice for a more substantial meal.
Calories: 320 | Protein: 12g | Fat: 18g | Carbs: 30g
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Nutritional information is estimated and may vary based on ingredients used.
