Description
A quick, easy, and protein-packed Mediterranean chickpea salad featuring fresh veggies, herbs, and a tangy lemon-olive oil dressing. Perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
- 1 can chickpeas (15 oz / 425 g), drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes (150 g), halved
- ¼ small red onion (about 2 tbsp), finely chopped (optional)
- ¼ cup Kalamata olives (35 g), pitted and sliced
- ½ cup feta cheese (75 g), crumbled
- ¼ cup fresh parsley, loosely packed and chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 clove garlic, minced
- Salt and freshly cracked black pepper, to taste
Instructions
- Drain and rinse chickpeas under cold water until water runs clear. Let drain well for about 2 minutes.
- Dice the cucumber into bite-sized pieces. Halve the cherry tomatoes. Finely chop the red onion. Slice the Kalamata olives. Chop the parsley and mint. Set all aside.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, salt (about ½ tsp), and freshly cracked black pepper to taste until emulsified.
- In a large mixing bowl, combine the drained chickpeas, diced cucumber, halved tomatoes, chopped onion, olives, parsley, and mint. Pour the dressing over the salad.
- Toss gently with a large spoon or salad tongs until everything is well coated, being careful to keep tomato halves intact.
- Crumble the feta cheese over the top and give the salad one last light toss to combine.
- Let the salad rest at room temperature for 10–15 minutes to allow flavors to meld before serving.
Notes
Use good quality extra virgin olive oil for best flavor. If feta is not preferred, goat cheese or vegan cheese alternatives work well. Soak chopped onion in cold water for 5 minutes if you want to reduce sharpness. Letting the salad rest enhances flavor. Add more olive oil or lemon juice if salad feels dry after resting. For added protein and crunch, toss in toasted almonds or pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1½ cups (300 g
- Calories: 320
- Fat: 18
- Carbohydrates: 28
- Fiber: 8
- Protein: 13
Keywords: Mediterranean chickpea salad, protein-packed salad, easy chickpea salad, healthy salad recipe, vegetarian salad, quick lunch, feta salad