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Mediterranean Chickpea Salad Recipe

Mediterranean Chickpea Salad

Steven
This Mediterranean Chickpea Salad is loaded with crisp cucumber, juicy tomatoes, briny kalamata olives, and tangy feta, all tossed in a bright lemon and olive oil dressing. No cooking required, it comes together in minutes and actually gets better after chilling in the fridge.
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Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 6
Calories 260 kcal

Equipment

  • Cutting board
  • Chef's knife
  • Large mixing bowl - with lid recommended for storage
  • Small bowl - or jar for dressing
  • Whisk - or fork
  • Colander - for draining and rinsing chickpeas
  • Measuring cups and spoons
  • Handheld citrus juicer - optional, for maximum juice extraction

Ingredients
  

  • 2 15-ounce cans chickpeas - drained and rinsed, about 3 cups cooked
  • 1 English cucumber - diced
  • 1 pint cherry or grape tomatoes - halved
  • 1/2 red onion - finely diced
  • 1/2 cup kalamata olives - pitted and halved
  • 3/4 cup feta cheese - crumbled, preferably from a block packed in brine
  • 1/4 cup fresh parsley - chopped
  • 2 tablespoons fresh mint - chopped
  • 2 cloves garlic - minced
  • 1/3 cup extra virgin olive oil - cold-pressed recommended
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • salt - to taste
  • black pepper - to taste

Optional Add-Ins

  • 1 avocado - diced, add just before serving
  • goat cheese - as substitute for feta
  • cooked quinoa - or farro or couscous, for a heartier meal
  • red pepper flakes - for heat
  • 1 jalapeno - diced, for heat
  • plant-based feta - for dairy-free version

Instructions
 

  • Drain and rinse the chickpeas thoroughly in a colander, then let them sit to drain fully while you prep the vegetables.
  • Dice the cucumber, halve the tomatoes, finely dice the onion, halve the olives, and chop the parsley and mint. Mince the garlic.
  • In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until well combined.
  • Add the chickpeas, cucumber, tomatoes, onion, olives, parsley, and mint to a large bowl. Pour the dressing over and toss gently to coat.
  • Sprinkle the crumbled feta over the salad and fold it in gently, just until distributed. Taste and adjust salt, pepper, or lemon as needed.
  • Cover and refrigerate for at least 20-30 minutes before serving to let the flavors meld. Toss again right before serving.

Notes

  • Dice everything to a similar size so each bite has a mix of textures.
  • Rinse canned chickpeas well to remove excess starch and sodium.
  • Soak diced red onion in ice water for 10 minutes if you're sensitive to its sharpness, then drain well.
  • Let the salad rest in the fridge for 20-30 minutes before serving so the flavors have time to blend.
  • Use block feta and crumble it yourself for the best creamy texture and tangy flavor.
  • Taste and adjust the seasoning right before serving, since flavors mellow as the salad chills.
  • Add avocado just before serving to prevent browning.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days. The salad does not freeze well.
  • Make it a meal: Serve with warm pita, in a wrap, or alongside grilled chicken or salmon.
  • Dairy-free option: Simply skip the feta or use a plant-based feta alternative.
Keyword chickpea salad, Mediterranean salad, no cook salad, summer salad, vegan adaptable