Mediterranean chickpea salad is loaded with colorful fresh veggies, tangy feta cheese, briny olives, herbs and topped with a bright lemon vinaigrette that ties everything together.

I'm fresh off a lovely Mother's Day. Sure, we've all been stuck inside together for 7+ weeks, but it was still really nice just to have a low-key day with a bit of spoiling from my family!

The kids made me such sweet cards and pictures - and a book of poems from my daughter - and my husband got me some fun and funny gifts. ❤️ I'm feeling loved and rested and ready for the week!

I recently shared smashed chickpea salad, which is a great make-ahead light lunch option with plenty of creaminess and crunchiness.

And that’s just the latest in the chickpea love around here.

There’s easy homemade hummus (plus all the flavored varieties, like Mediterranean hummus dip), easy chickpea burgers and crunchy BBQ roasted chickpeas.

Today I’m thrilled to share this Mediterranean chickpea salad, which is loaded with colorful fresh veggies, tangy feta cheese, briny olives, herbs and topped with a bright lemon vinaigrette that ties everything together.

So much oomph in one salad.

Plus, it’s really easy to put together and looks simply gorgeous!

This salad is gluten-free, vegetarian and nut-free. It could be vegan and dairy-free too if you omitted the feta cheese, but man, I think that would be a loss.

Also, just to manage expectations, I should mention this is a Mediterranean style salad in the tradition of not having lettuce. That’s kinda how they do it.

Sure, you could add some lettuce or serve this over lettuce if you like, but I just wanted to point that out.

(Or you can check out my Mediterranean chopped salad for a lettuce-based salad with some of these same great ingredients and flavors.)

Now, I’ve got some notes and tips coming up below on how to make Mediterranean chickpea salad. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on Mediterranean chickpea salad:

• This salad is best made in advance so the veggies can marinate in the dressing for about an hour before serving. Please plan accordingly.
• You can use basil, mint or parsley for the fresh herbs. Or a combination. (You can also skip them if you don’t have any on hand, they just add a great freshness when serving.)
• Cherry or grape tomatoes are great here, and work year round, but you could also substitute a large ripe summer tomato if they are in season.
• I use black kalamata olives but you could substitute another kind if you have a different favorite olive you want to use. (Here’s a fun guide to olives if you want to read up on different kinds.)

Also, while I do love making my own salad dressings and while this one is really easy to shake together, you could certainly substitute a store-bought lemon or citrus vinaigrette here.

Whatever works for you.

Ready to eat? Let’s do it.

What to serve with Mediterranean chickpea salad:

- This mixed veggie salad would go great with grilled or roasted chicken or fish, or even a seared flank steak.

- Serve this as a side salad to some burgers, like my Greek turkey burgers or cheesy Italian chicken burgers.

It travels well and is as delicious served at room temperature, so this salad also makes a great picnic or potluck dish.

Got some leftovers? Lucky thing.

This salad will keep, covered, in the refrigerator for up to 5 days. Just re-toss it before serving again so the dressing gets mixed back in well.

Also taste it and add an extra drizzle or two of olive oil or lemon juice if you need to “wake” up the flavors again after a few days.

I hope you give this salad a try. I think you’ll love how bright, light, crunchy and flavorful it is.

Enjoy!

XO,

Kathryn

P.S. Looking for some other Mediterranean inspired dishes? Check these out:

• Quick and easy Mediterranean chicken
• Sheet pan Mediterranean chicken and veggies
• Vegetarian Greek grain bowls
• Mediterranean quinoa salad

Continue to Content

Yield: 6 servings

Mediterranean chickpea salad

Print

Mediterranean chickpea salad is loaded with colorful fresh veggies, tangy feta cheese, briny olives, herbs and topped with a bright lemon vinaigrette that ties everything together.

Prep Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the salad:

• 2 (15 oz.) cans chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved (or sub a regular tomato, chopped)
• ½ English cucumber, seeded and chopped
• ½ small red onion, chopped
• ½ cup crumbled feta cheese
• ⅓ cup olives, pitted and halved (I use black kalamata)
• ¼ cup chopped fresh basil, mint OR parsley (or use a combination), optional

For the lemon vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 1 ½ tablespoons white wine vinegar
• 1 ½ tablespoons fresh lemon juice
• zest of 1 lemon
• 1 ½ teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper

Instructions

1. In a large bowl, combine the chickpeas, tomatoes, cucumber, red onion, feta cheese and olives, tossing to mix well.
2. In a small jar or container with a tight-fitting lid, add all of the vinaigrette ingredients. Cover tightly and shake well until mixed. (You can also whisk the vinaigrette ingredients together in a bowl if you prefer.)
3. Drizzle the dressing over the salad and toss to combine. 
4. Cover and let marinate in the refrigerator for one hour. Add the herbs and stir to gently mix them in. Serve cold or at room temperature.

Notes

This salad is best made in advance so the veggies can marinate in the dressing for about an hour before serving. Please plan accordingly.

You can use basil, mint or parsley for the fresh herbs. Or a combination. (You can also skip them if you don’t have any on hand, they just add a great freshness when serving.)

Cherry or grape tomatoes are great here, and work year round, but you could also substitute a large ripe summer tomato if they are in season.

I use black kalamata olives but you could substitute another kind if you have a different favorite olive you want to use. 

You can also substitute a store-bought vinaigrette in place of the homemade lemon one if you prefer.

Leftovers: This salad will keep, covered, in the refrigerator for up to 5 days. Just re-toss it before serving again so the dressing gets mixed back in well. Also taste it and add an extra drizzle or two of olive oil or lemon juice if you need to “wake” up the flavors again after a few days.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 164Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 296mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 5g