Mediterranean Chickpea Salad (Printable Version)

Chickpeas combined with fresh vegetables, olives, and feta, tossed in a bright lemon dressing.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup Kalamata olives, pitted and sliced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, diced red onion, crumbled feta, and chopped parsley.
02 - In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until emulsified.
03 - Pour the lemon dressing over the salad mixture and toss gently until all ingredients are evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to enhance flavor integration.

# Expert Advice:

01 -
  • It comes together in 15 minutes, yet tastes like you spent hours on it.
  • The chickpeas keep you full without feeling heavy, perfect for those days when you want something nourishing but light.
  • It actually gets better sitting in the fridge, so make it ahead and thank yourself later.
02 -
  • Don't dress the salad more than an hour ahead, or the tomatoes will release water and everything becomes a sad puddle—add the dressing just before serving, or serve it on the side.
  • The magic happens when feta and olives are cold and crisp against warm or room-temperature vegetables, so chill your ingredients first if you have time.
03 -
  • Keep the dressing and salad separate until the last moment, then dress just before eating—this prevents the vegetables from weeping and keeps everything crisp.
  • Use your hands to toss the salad gently instead of utensils; you'll have more control and won't crush the chickpeas or break up the feta unnecessarily.
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