Mediterranean Chickpea Salad (Print)

A colorful salad bursting with chickpeas, olives, feta, and fresh veggies in a tangy lemon dressing.

# Components:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup Kalamata olives, pitted and sliced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large mixing bowl, mix chickpeas, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, finely diced red onion, crumbled feta, and chopped parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until emulsified.
03 - Pour the lemon dressing over the salad and toss gently to ensure even coating of all ingredients.
04 - Taste the salad and adjust seasoning if needed. Serve immediately or chill for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -
  • It comes together in 15 minutes, no cooking required, just a cutting board and a little intention.
  • The salad tastes better the longer it sits, so you can make it ahead and actually relax when people arrive.
  • One bowl handles lunch, side dish, or a light dinner base—it adapts to whatever you need it to be.
02 -
  • Drain your canned chickpeas thoroughly and rinse them well, or they'll make the whole salad taste slightly metallic and the dressing will turn murky.
  • Don't dress the salad more than an hour ahead of serving unless you want the vegetables to start releasing water and the whole thing to become watery.
03 -
  • If your lemon feels hard and waxy, roll it gently on the counter before cutting to make it easier to juice and to get more liquid out of it.
  • Make the dressing in a jar and shake it before pouring if it has been sitting for a while, because the olive oil and lemon juice naturally want to separate.
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