Name: Mediterranean Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/2 red onion, finely chopped; 1/2 cup Kalamata olives, pitted and sliced; 1/2 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh lemon juice; 3 tablespoons extra virgin olive oil; 1 teaspoon dried oregano; Salt and pepper, to taste

This Mediterranean Chickpea Salad is one of my favorite quick and refreshing meals. I love how it brings together crisp vegetables, creamy feta, and hearty chickpeas in a bright lemony dressing. I often prepare it when I want something wholesome, colorful, and satisfying without turning on the stove.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (15 oz) can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

½ cup Kalamata olives, pitted and sliced

½ cup crumbled feta cheese

¼ cup fresh parsley, chopped

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt and pepper, to taste

Directions

Combine Salad Ingredients:
I place the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, and parsley into a large bowl. I gently mix everything together so the ingredients are evenly distributed.

Make the Dressing:
In a small bowl, I whisk together the fresh lemon juice, olive oil, dried oregano, salt, and pepper until the dressing is well combined.

Toss and Serve:
I pour the dressing over the salad and toss gently to coat all the ingredients. I taste and adjust the seasoning if needed.

Chill (Optional):
If I have extra time, I let the salad chill in the refrigerator for 15 to 30 minutes to allow the flavors to blend beautifully.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Chill time (optional): 15–30 minutes

Total time: 10 minutes (or up to 40 minutes including chilling)

Variations

I sometimes add roasted red peppers or artichoke hearts for extra depth of flavor. When I want a slightly different herbal note, I swap the parsley for fresh mint or dill. I also enjoy serving this salad over a bed of mixed greens or alongside warm pita bread to make it more filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavors continue to develop as it sits. Before serving again, I give it a gentle stir and, if needed, add a small drizzle of olive oil or a squeeze of lemon juice to refresh it. Since this is a no-cook salad, I do not need to reheat it.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance. I find that chilling it helps the flavors meld together even more.

Can I use dried chickpeas instead of canned?

I can use dried chickpeas if I cook them in advance until tender. I make sure they are fully cooled before adding them to the salad.

Is this salad gluten-free?

Yes, the salad itself is naturally gluten-free. I just make sure to serve it with gluten-free sides if needed.

Can I make this dairy-free?

I can easily make it dairy-free by omitting the feta cheese or replacing it with a plant-based alternative.

How long does it last in the fridge?

I keep it stored in an airtight container for up to 3 days. I always give it a quick stir before serving again.

Conclusion

This Mediterranean Chickpea Salad is one of my go-to recipes when I want something fresh, healthy, and incredibly easy to prepare. I love how simple ingredients come together to create bold Mediterranean flavors. Whether I serve it as a side dish or enjoy it as a light meal, it always delivers a satisfying and refreshing bite.

📖 Recipe:

Mediterranean Chickpea Salad

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Author: Sophia
Total Time: 10 minutes (up to 40 minutes including chilling)
Yield: 4 servings
Diet: Vegetarian

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Description

A fresh and vibrant Mediterranean Chickpea Salad made with hearty chickpeas, crisp vegetables, briny olives, and creamy feta tossed in a bright lemon-oregano dressing. Perfect as a light meal, side dish, or make-ahead option.

Ingredients

1 (15 oz) can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt and pepper, to taste

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Instructions

In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Gently mix until evenly distributed.
In a small bowl, whisk together the lemon juice, olive oil, dried oregano, salt, and pepper until well combined.
Pour the dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning if needed.
For best flavor, refrigerate for 15–30 minutes before serving (optional).