One of my favorite summer dishes, this Mediterranean Chickpea Salad is full of bright flavors, easy to prepare, and nutritious.
Seattle’s weather is always changing. One day it’s gray and cool, the next it’s warm enough to make you crave something light and refreshing. When temperatures rise, salads become my go-to: they are gentle on the stomach and don’t leave you feeling heavy or bloated.
An added bonus of salads in summer is avoiding the stove. On hot days I try to skip turning on the gas whenever possible. Quick salads save time and keep the kitchen cool.
Some lunches are a Black Bean & Corn Salad, while others are this Mediterranean Chickpea Salad. I love Mediterranean cuisine for its bold flavors and its many vegetarian-friendly options. A nearby Mediterranean restaurant inspired this recipe—though they don’t serve a chickpea version, I added chickpeas to boost the protein and make the salad more filling.
This Mediterranean Chickpea Salad
✓ Ready in about 15 minutes
✓ Protein-rich chickpeas with fresh, nutritious vegetables
✓ Ideal for lunch boxes or meal prep
✓ Easily made vegan by omitting the cheese
The dressing is simple: olive oil, lemon juice, dried oregano, smoked paprika, salt and pepper. I add a pinch of ground sumac when I have it, but it’s optional. You can customize the dressing with garlic powder, onion powder, or red chili flakes for heat. If you prefer a slightly sweet dressing, a small amount of honey or maple syrup works well.
For best flavor, cover and refrigerate the salad for about 30 minutes so the ingredients meld. I enjoy it cold, and it stores well for meal prep—just add the cheese right before serving if you plan to keep it in the fridge.
Hope you enjoy this easy and flavorful Mediterranean Chickpea Salad. Here’s how to prepare it.
Method
In a large bowl, combine the chickpeas, chopped red onion, diced red and green bell peppers, diced cucumber, and sliced black olives. Set aside.
In a small bowl or measuring jar, whisk together olive oil, lemon juice, dried oregano, smoked paprika, ground sumac (optional), black pepper and salt until combined.
Pour the dressing over the salad and toss to coat. Cover and refrigerate for 30 minutes if you like the flavors to meld.
Before serving, add crumbled feta and chopped parsley. Serve immediately or pack for lunch.
This salad keeps well in the refrigerator for a few days. For meal prep, store the salad without feta and add the cheese when ready to eat for best texture.
If you tried this Mediterranean Chickpea Salad, please consider rating the recipe. Your feedback helps improve future recipes.
Mediterranean Chickpea Salad
Ingredients
- 15 oz can chickpeas, rinsed & drained, or use 1.5 cups boiled chickpeas
- 1/2 large red onion, chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1/2 medium cucumber, diced
- 1/3 cup black olive, sliced
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped parsley
Dressing
- 1 tablespoon olive oil, extra virgin
- 2 tablespoons lemon juice
- 1/2- 3/4 teaspoon dried oregano, or to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground sumac
- 1/4 teaspoon black pepper, or to taste
- salt, to taste
Instructions
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Add chickpeas, chopped red onion, diced peppers, diced cucumber and olives to a large bowl. Set aside.
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In a small bowl or measuring jar, whisk together olive oil, lemon juice, dried oregano, smoked paprika, ground sumac, black pepper and salt.
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Pour the dressing over the salad and toss to combine. Cover and refrigerate for 30 minutes if desired.
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Top with crumbled feta and chopped parsley, then serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.