A quick, easy extra fresh salad that goes from a snack to a meal prep option!
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From start to finish, this Mediterranean Chickpea salad only takes about 15 minutes to make and keeps fresh in the refrigerator for days. It’s perfect for meal prep because you can top it with lamb, chicken, or shrimp, spoon it over couscous, or have it on hand for snacks. It would make a delicious lunch and be great for the kid’s lunchboxes. The options are endless with this one. Plus, it’s zesty, delicious, and healthy. So, you’re going to love it!
Why you’ll love this salad
- Fresh veggies
- Fresh, flavorful herbs
- Fresh, zesty dressing
- A delicious, healthy, fresh Mediterranean Chickpea salad that’s super easy and versatile!
All the freshness
- Chickpeas –rinsed and drained
- English cucumber –if using a regular cucumber, be sure to remove the seeds
- Roasted red peppers –fresh red, green, yellow, or orange would be good too
- Scallions –red or sweet Vidalia onions would be great substitutes
- Grape tomatoes –halved
- Feta cheese –Sheep’s milk feta is traditional and has the best flavor
- Kalamata olives –or any combination of your favorite olives
- Fresh parsley –finely chopped
- Fresh mint leaves –finely chopped
- Pepperoncini peppers –optional and not traditional, but adds a nice salty bite
The Dressing:
- Olive oil –a really good quality like the one in our shop straight from Crete!
- Vinegar –try our new white balsamic or regular balsamic or red wine vinegar
- Fresh lemon juice –for extra brightness
- Garlic clove –grated or minced
- Dried crushed oregano
- Salt
- Freshly cracked black pepper
How to make Mediterranean Chickpea Salad
- Make the Dressing: Combine all dressing ingredients, except the salt and pepper, in a bowl and whisk them together.
- Combine all of the salad ingredients in a large bowl and season with salt and pepper.
- Crumble the feta cheese on top and pour the dressing over the salad.
- Toss together and serve immediately or chilled.
Serving
You can add or change any of the ingredients in this salad to make it your own. So, you don’t even have to make it the same each time. I have a beautiful platter with lemons on it that I like to spoon this salad onto. It’s vibrant, just like the salad! If you have any leftovers or are meal prepping, you can store them in an airtight container in the refrigerator for up to 3 days. Let me know how you make your salad and how you eat it. Kali Orexi!
More Salad Recipes:
- Greek Tortellini Salad
- Potato Salad from Tarpon Springs
- Maroulosalata: Greek Green Salad
- Mediterranean Green Bean Salad
- Greek Beet & Yogurt Salad
Mediterranean Chickpea Salad
Ingredients
- 2 (15-oz/439g) cans chickpeas, rinsed and drained
- 1 English cucumber, peeled and diced
- 2 roasted red peppers, diced
- 5-6 scallions, thinly sliced
- 1-2 cups grape tomatoes, halved
- 4 oz (115g) feta cheese
- 1/2-1 cup Kalamata olives, pitted and chopped
- a handful of fresh parsley, finely chopped
- 2-3 tablespoons finely chopped fresh mint leaves
- 2-3 peperoncini peppers, sliced (optional)
The Dressing:
- 1/4 cup olive oil
- 2 tablespoons vinegar
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- 1 teaspoon dried crushed oregano
- salt, to taste
- freshly cracked black pepper, to taste
Instructions
Make the Dressing: Combine all of the dressing ingredients, except the salt and pepper, in a bowl and whisk them together.
Combine all of the salad ingredients in a large bowl and season with salt and pepper. Crumble the feta cheese on top and pour the dressing over the salad. Toss together and serve immediately or chilled.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Recommended Products
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Soom Foods Single-Source Pure Ground Organic Sesame Tahini Paste 16oz (2 Pack) | Silky Smooth Texture in Hummus, Dips, Salad Dressings | Vegan, Nut-Free, Gluten-Free, Dairy-Free, Keto, Paleo, Plant Based, Kosher, Organic -
STAUB Ceramics Rectangular Baking Dish, 13x9-inch, Dark Blue -
KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue -
Traditional Cretan Aprons (heavier fabric) -
Mina Mild Harissa Sauce, Mild Sauce Crafted with Fresh Red Peppers Instantly Transforms Any Plate with the Lively Flavors of Morocco (10 Ounces) -
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 8 Quart, 14 One-Touch Programs -
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5 -
Gourmet Dark Balsamic Glaze (250ml/8.5 oz) -
Gourmet White Balsamic Glaze (250ml/8.5 oz) -
Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
Spectacular!!! This salata is Truly amazing …the flavors just go so well together. Love it and so deeply appreciate the recipe. Been searching a LONG time for a good one.
Dimitria you are so kind to share these Wonderful Creations and so Blessed to have this opportunity to learn from you! Ty again!!
Toof toof!
For anyone interested, I filled out this recipe in MyFitnessPal. I gave Dimitria credit and linked to the site. The recipe makes about 10 cups of salad which I divided into 5 portions which adds up to ~256 calories per serving including the dressing. 41 Grams of Carb, 15 g of protein, 12 g of fat.
wow!! Thank you 🙂 This will be so helpful for others too!
Hello, any idea on the calorie counts and nutritional value? Thanks
Unfortunately, I do not. Sorry about that.
For such simple ingredients and quick prep time, this was outstanding!
I have already added this to my “make again” bookmarks. It was pretty funny because after we had our first mouthful, my husband looked at me and we both said “MAKE AGAIN”. That tells the whole story.
Thanks for all you do. I love your site and have tried many things and have never been disappointed.
Just made this and it’s so yummy. I was looking for a recipe using chickpeas to make a healthy and nutritious lunch for my pregnant daughter during the work week. Of course, now it will be added into the meal rotation. Thanks for the simple and delicious recipe Dimitra.
You’re welcome!!
I’ve made this twice now. It’s so good!!
I’m so glad you liked it!! We love this salad 🙂
This is the first time I tried your recipes. I paired this salad with the za’atar roasted chicken (instead of the vegetables). Both recipes are delectable!! The dressing on the salad is so light, refreshing and filling. I will definitely make both recipes again. Thank you so much for sharing!
Sounds great and I’m going to make it tonight. However, it would be so much more helpful if you could include basic numbers like calories and protein per serving. Doing that would cause me to use many more of your recipes.