Mediterranean Chickpea Salad with Lemon Vinaigrette

Mediterranean Chickpea Salad with Lemon Vinaigrette has the crunch of fresh vegetables mixed with chickpeas, paprika and cumin and topped with a lemon vinaigrette dressing.  This makes a great side dish to any meal or healthy lunch during the week.

chickpea salad

I hope everyone had a relaxing, food filled Thanksgiving and took time to reflect on what you are thankful for.

chickpea salad

We were in Tennessee for the week and enjoyed relaxing with views of the Blue Ridge Mountains! The only complaint I have is that it snowed! It almost never snows in the part of Tennessee that my parents live and I like to escape the cold Midwest for their milder temperatures.  But aside from the cold weather we enjoyed a day in Asheville, NC (one of my favorite cities), a short hike in the Smoky Mountains (and by short I mean we made it 10 minutes in when my 2 year old had a meltdown!) and cooked lots of delicious food.  The 12 hour drive was brutal, especially when you are 7 months pregnant, but we got through it and it was well worth it!

chickpea salad

Today I am sharing a dish we had at our Thanksgiving table, a Mediterranean Chickpea Salad with Lemon Vinaigrette.  I love using cumin and paprika to spice up salads and it pairs really well with the lemon vinaigrette dressing. While it may not seem traditional to some, it is for us! Since we are Lebanese we like to try and incorporate a little Middle Eastern/Mediterranean flavors into our meals.

chickpea salad

It was nice to have fresh, crisp veggies in this Mediterranean Chickpea Salad to offset a lot of the carbohydrates and protein that you typically find at a Thanksgiving meal.  This would also be perfect to make on a Sunday in preparation of the week and use it for lunches. I love healthy salads like this to get me back on track and keep my vegetable intake in check.

Mediterranean Chickpea Salad with Lemon Vinaigrette

Prep time: 

Total time: 

Serves: 5-6

Mediterranean Chickpea Salad with Lemon Vinaigrette has the crunch of fresh vegetables mixed with chickpeas, paprika and cumin and topped with a lemon vinaigrette dressing. This makes a great side dish to any meal or healthy lunch during the week.
  • ½ pint of cherry tomatoes, sliced in half
  • 6 oz. mozzarella cheese, cubed
  • ½ red pepper, chopped (can use any color pepper)
  • ½ cucumber, chopped
  • 2-16 oz cans of chickpeas, drained and rinsed
  • 2 celery stalks, leaves removed and chopped
  • ½ sweet onion, chopped
  • 3 garlic cloves, minced
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. red wine vinegar
  • ½ lemon, juiced
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp basil
  • Fresh parsley, chopped (garnish, optional)
  • Pepper to taste
  1. In a large mixing bowl combine tomatoes, mozzarella cheese, red pepper, cucumber, chickpeas, celery and sweet onion. Mix together.
  2. In a salad dressing container or small mixing bowl whisk together garlic, extra virgin olive oil, red wine vinegar, lemon juice, cumin, paprika and basil.
  3. Pour dressing over the salad and mix to coat the salad.
  4. Add salt and pepper to taste. Garnish with fresh parsley (optional).
  5. Chill in the refrigerator until you are ready to serve.

I have had some great suggestions from readers on how substitutions and additions to this salad that I wanted to share:

  • Instead of mozzarella try feta or goat cheese.
  • Add in avocado, chopped olives and/or radishes.




  1. I love chickpea salads for work lunches, and am always looking for new variations. This looks delicious!
    Maggie @ A Bitchin’ Kitchen recently posted..Green Chile Chicken Soft TacosMy Profile

  2. I agree. I need some veggies in my life! Love the freshness and flavors in this!
    Jessica@stuckonsweet recently posted..Roasted Brussel Sprouts with Toasted Pine Nuts and Balsamic GlazeMy Profile

  3. I love this chick pea salad! Give me a pita pocket and a dollop of Greek yogurt and I am good to go!
    Stefanie @ Sarcastic Cooking recently posted..Gluten Free Hot Cocoa Cupcakes with Marshmallow FrostingMy Profile

  4. I often cook such salad for my family because it very healthy and nutritious. But I need your advice as for the sauce. I used to add just a bit of olive oil and lemon juice. What other sauce can be added?
    Maria G. recently posted..How to make Burgundy snail’s semi-finished delicacyMy Profile

    • I love olive oil and lemon but you could try a different type of homemade dressing–maybe a flavored olive oil (grape seed or something), a red wine vinegar dressing, balsamic dressing, or maybe even a basil dressing.

  5. This looks so delicious – fresh, flavorful and satisfying! I love that your family gets a little creative with the Thanksgiving menu! My blogging partner, Gretchen, and I actually had a huge debate about that very thing this year – whether Thanksgiving dinner should be a totally traditional, all-the-favorites menu or could get a little more unique sometimes. (Ok – I’ll bet you can tell which side of the debate I was on!) Gorgeous pics, too! That heart-shaped bowl?!?!? Way too cute! :D
    Shelley @ Two Healthy Kitchens recently posted..10-Minute Pumpkin Pie OatmealMy Profile

    • Thanks Shelley! I think a lot of people do traditional! We have most of the traditional dishes but then add a few others in (the Lebanese influenced dishes). My sister is vegetarian so we always try to have a lot of veggie options for her too! And thanks, the bowl is my Mom’s! :)

  6. Beth Blacksin says:

    Hi Julia: i made hummus a few days ago. Today, i’ll be making the chick pea salad and some taboullah too! I am so glad you are posting these quick easy and healthy solutions to the question “what do i eat for lunch today?” xo

    • Thanks Beth! Glad you like them!! You have to try that Red Lentil Coconut Soup I just posted. You would like it!


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