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Mediterranean Chickpea Salad

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A bright and hearty Mediterranean chickpea salad packed with fresh vegetables, herbs, and a zesty lemon-oregano dressing, perfect for a light lunch or side dish.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, bell pepper, olives, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. If using, sprinkle the crumbled feta over the top and give it a light toss.
  5. Let the salad rest for at least 10 minutes to allow flavors to meld.
  6. Serve chilled or at room temperature.

Notes

  • For extra protein, add grilled chicken or tuna.
  • Make ahead and refrigerate for up to 3 days for best flavor.
  • Adjust the dressing ingredients to taste—add more lemon juice for tang or olive oil for richness.
  • Substitute herbs: fresh mint or basil work well.

Nutrition

Keywords: Mediterranean chickpea salad, vegan salad, chickpea recipe, no-cook salad

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