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This easy Mediterranean Chickpea Salad has the crunch of fresh vegetables mixed with chickpeas, olives, fresh herbs and a light dressing. This salad is a great side dish for a potluck or healthy lunch during the week. It also holds up well so can be made ahead of time for your weekly meal-prep!
Chickpea salads are some of my favorite salads to make all year long. They are so easy to put together, a healthy salad option, a great way to use up leftover herbs and produce and hold up well all week long. When I am invited to a get together one of my favorite things to bring is a salad, especially a Mediterranean Chickpea Salad.
I love chickpea salads and make a lot of variations like this Greek Chickpea Salad, Chickpea Herb Salad, Zucchini Chickpea Quinoa Salad and this Mediterranean Eggplant Chickpea Salad.
Today’s Chickpea Salad recipe is one I make not only for get togethers but for lunches as part of my meal prep. It mixes together fresh veggies, chickpeas, kalamata olives, fresh dill and fresh parsley and is topped with a light dressing. It is a vegan chickpea salad recipe that is also gluten-free.
This salad holds up very well, so you can make this salad a couple of days ahead and even use it for an easy lunch throughout the week.
If you want this salad to be a side to your main meal it works well with these Shish Taouk Chicken Thighs, Tandoori Grilled Chicken or Grilled Beef Kafta Kebabs.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Chickpeas: This easy mediterranean salad uses canned chickpeas { garbanzo beans } as the main protein. You can also use white beans or red kidney beans if you like. Chickpeas are such a great source of protein and great for snacking too. Try this Crunchy Roasted Chickpea recipe for a quick snack.
- Fresh Vegetables: The fresh vegetables are one of my favorite parts of this salad. You can use whatever you have on hand. I used cucumber, cherry tomatoes, red bell pepper and orange bell pepper. Other ideas are cauliflower, zucchini, poblanos, celery and carrots.
- Fresh Herbs: I am a big fan of using a lot of fresh herbs in salads to add flavor. This salad has fresh dil and fresh Italian parsley in it. Other ideas to add are cilantro, basil or fresh mint.
- Dressing: I made a simple lemon dressing for this salad with extra virgin olive oil, red wine vinegar, dijon mustard and fresh lemon juice. You can add spices to your salad if you like. Try sumac, za’atar, cumin or paprika.
How to Make a Chickpea Salad
Step 1: Combine Ingredients: In a large bowl combine the chickpeas, english cucumber, tomatoes, bell pepper, olives, red onion, parsley and dill.
Step 2: Mix Dressing: In a salad dressing container or small mixing bowl whisk together the olive oil, red wine vinegar, lemon juice, garlic and dijon mustard.
Taste and add salt and black pepper to taste.
Step 3: Add Dressing to Salad: Pour dressing over the salad and mix to coat the salad.
Step 4: Refrigerate Salad: Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together if you can. This also gives the chickpeas time to absorb the dressing.
Ways to Modify this Salad
- Beans: Aside from chickpeas you could add white beans, red beans or black beans to this salad.
- Cheese: My favorite cheese to add to a chickpea salad is feta cheese. You also could add goat cheese or blue cheese if you like.
- Vegetables: When I make a chickpea salad I like to clean out my fridge with whatever veggies I have. Some that work nicely are carrots, celery, radish, green onions, red onions or jalapeños.
- Spices: Spices are a nice way to add flavor to the salad dressing. Some good ones are sumac, za’atar, cumin, paprika or oregano.
- Protein: If you want to make the salad more filling try adding grilled chicken, shrimp, salmon or cubed steak.
- Other Ingredients: There are a variety of other ingredients that you might like to add. Try artichoke hearts, roasted red peppers, creamy avocado, sun-dried tomatoes, green olives, black olives, pickled vegetables or pickled red onion.
Storage Tips
This salad holds up really well and makes a great leftover salad.
It can be stored in an airtight container for up to 5 days. I like to add a bit more dressing when I eat it again because it often gets soaked up by the chickpeas and vegetables.
Recipe FAQ
The simple vinaigrette adds a lot of flavor to the salad. Allow the salad to sit in the fridge for at least 30 minutes before serving to allow the flavors to meld together. This also gives the chickpeas time to absorb the dressing.
When you rinse and drain the chickpeas this helps remove excess salt and starch from the chickpeas which in turn provides more texture and flavor in the salad.
More Chickpea Recipes
Mediterranean
Mediterranean Eggplant Chickpea Salad
Vegetarian
Easy Chickpea Salad Sandwich Recipe
Salads
Greek Chickpea Salad
Mediterranean
Mediterranean Chickpea Cauliflower Salad
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Mediterranean Chickpea Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup English cucumber, cut into quarters
- 1/2 cup cherry tomatoes, halved
- 1/2 cup orange bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup kalamata olives, pitted
- 1/2 cup red onion, thinly sliced
- 1/4 cup Italian parsley, chopped
- 2 sprigs fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 1/4 teaspoon red pepper flakes, crushed
- salt and pepper to taste
Instructions
- In a large mixing bowl combine the chickpeas, cucumber, tomatoes, bell pepper, olives, red onion, parsley and dill.
- In a salad dressing container or small mixing bowl whisk together the olive oil, red wine vinegar, lemon juice, garlic and dijon mustard. Tatse and add salt and pepper to taste.
- Pour dressing over the salad and mix to coat the salad.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together if you can. This also gives the chickpeas time to absorb the dressing.
Notes
- Keep in an airtight container for up to 5 days. When you go to eat it again you might want to add a bit more olive oil and lemon juice and toss again.
- Other ingredients that are nice in this salad are feta cheese, additional veggies, artichokes, roasted red peppers or artichokes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great way to make a chickpea salad!
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!
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! 😀
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! 🙂
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?
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.
I love this chick pea salad! Give me a pita pocket and a dollop of Greek yogurt and I am good to go!
This would be great in a pita pocket with some yogurt–great idea! 🙂
I agree. I need some veggies in my life! Love the freshness and flavors in this!
Thanks Jess! 🙂 Trying to add a few healthy things into the mix this holiday season!
I love chickpea salads for work lunches, and am always looking for new variations. This looks delicious!
Thanks Maggie! 🙂 I agree–they are one of my favorites and I feel full after I eat them which is great too!