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Mediterranean Chickpea Salad

A fresh and vibrant Mediterranean salad packed with chickpeas, crisp vegetables, feta cheese, olives, and a zesty lemon herb dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 cans chickpeas drained and rinsed
  • 1 large cucumber diced
  • 1 1/2 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 3/4 cup Kalamata olives sliced
  • 3/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh mint optional
Lemon Herb Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Equipment

  • Mixing bowl
  • Whisk
  • Cutting board

Method
 

  1. Wash and prepare all vegetables by dicing the cucumber, halving the tomatoes, slicing the onion, and chopping the herbs.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry.
  3. Whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, Dijon mustard, and honey to create the dressing.
  4. Combine chickpeas, cucumber, tomatoes, onion, olives, parsley, and mint in a large bowl.
  5. Pour the dressing over the salad and toss until evenly coated.
  6. Fold in the feta cheese gently and chill for 15–20 minutes before serving.

Notes

For the best flavor, refrigerate the salad before serving and add avocado just before eating if desired.