This Mediterranean Chickpea Salad recipe is full of veggies with a dressing that is full of flavor. You’ll want to make this again and again.
Mediterranean Chickpea Salad
This chickpea salad recipe has a ton of veggies and a simple salad dressing that make this dish easy to make and full of flavor. It’s great as a side dish or as a main dish. You can add an additional protein like this Easy Baked Chicken Breast to really bulk up this dish.
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What is the difference between chickpeas and garbanzo beans?
They are the same thing! You’re more likely to see garbanzo beans on the can in the grocery store so just be sure to keep that in mind when shopping for them.
Something I learned from Root’s Hummus was the actual history on why we call them chickpeas. The Latin name for chickpeas is cicer arietinum. The French took the word ‘Cicer’ and changed it to “pois chiche” when they made socca in southern France. The English just had to take that and flip it and added our own little flair to make it “chich-pease” and finally chickpea.
What are the salad ingredients?
There’s just a few ingredients that make this salad light and delicious! You’ll need:
- Red onion
- English cucumber or a cucumber that is seeded
- Kalamata olives
- Grape or cherry tomatoes
- Crumbled feta cheese
Be sure to drain and rinse the beans before adding them into the mixing bowls to
What are the salad dressing ingredients?
The dressing is made up of just a few ingredients:
- Lemon juice
- Extra virgin olive oil
- Fresh dill
- Dried oregano
- Salt and pepper
Using fresh herbs helps liven up the whole dish. You can also add a little fresh parsley if you have that on hand too!
You’ll just add these ingredients into a small bowl and whisk together then drizzle a little over the veggies.
Can you make this salad ahead of time?
Definitely! Depending on how far out you’d like to make the salad, I’d recommend saving the dressing on the side until you want to put it on top to make sure that some of the veggies don’t get soft.
I’d also wait to put the feta cheese on top until right before serving so it holds its integrity a little more. If you make it for a meal prep, you could always use a little serving cup for the dressing to serve with it.
Looking for other refreshing summer salads? Try one of these:
- Broccoli Salad with Bacon
- Greek Pasta Salad
- Spicy Israeli Couscous Salad
- Asian Cucumber and Carrot Salad
- 15.5 oz can chickpeas, drained and rinsed
- 1 cup diced red onion, about 1/4 of a large red onion
- 1 3/4 - 2 cups cucumber, seeded and diced, about 1 cucumber
- 3 oz or 1/2 cup kalamata olives, sliced in half
- 1 cup or 5 oz grape tomatoes, sliced in half
- 4 oz crumbled feta
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 1 tbsp fresh dill, chopped
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- Mix chickpeas, red onion, cucumber, kalamata olives, tomatoes, and feta in a large bowl.
- In a small bowl, add lemon juice, olive oil, dill, oregano, salt, and pepper and stir until combined.
- Pour dressing over salad and stir until combined. Serve.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 751mgCarbohydrates: 31gFiber: 7gSugar: 9gProtein: 11g
Nutrition provided is only an estimate.