Fresh Mediterranean Salad Chickpeas (Printable)

Crisp vegetables, chickpeas, olives, and lemon-olive oil combine for a fresh, vibrant dish.

# What You’ll Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced

→ Legumes

05 - 1 can (15 oz) chickpeas, drained and rinsed

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup crumbled feta cheese (optional, omit for vegan)

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 clove garlic, minced
12 - 1 tsp dried oregano
13 - Salt and black pepper, to taste

# How-To:

01 - In a large salad bowl, mix diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced red bell pepper, drained chickpeas, Kalamata olives, and chopped parsley.
02 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
03 - Pour the dressing over the salad mixture and toss gently to ensure even coating.
04 - Sprinkle crumbled feta cheese over the salad if desired, or omit to keep vegan.
05 - Serve immediately, or refrigerate for 15 to 30 minutes to allow flavors to meld before serving.

# Expert Hints:

01 -
  • It comes together in minutes with no cooking, no heat, just chopping and tossing.
  • The chickpeas make it filling enough to stand alone as a meal, not just a side thought.
  • Every bite feels bright and clean, like youve done something good for yourself without trying too hard.
02 -
  • Rinse those chickpeas thoroughly or the salad will taste like the can, nobody wants that metallic undertone.
  • Slice the red onion as thin as you can manage, thick chunks will dominate and make every bite too sharp.
  • If youre making this ahead, add the feta and dressing just before serving so the vegetables stay crisp.
03 -
  • Let the salad sit for a few minutes after dressing, the acid in the lemon softens the onion and mellows its bite.
  • Use a box grater to quickly crumble the feta into perfect little nuggets instead of wrestling with a knife.
  • If your tomatoes are bland, a pinch of sugar in the dressing will wake them up and balance the acidity.
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