Mediterranean Chickpea Salad (Printable)

Protein-packed chickpeas with crisp vegetables in a zesty lemon-olive oil dressing. Ready in 15 minutes.

# What You’ll Need:

→ Vegetables & Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - ½ cup red bell pepper, diced
05 - ¼ cup red onion, finely chopped
06 - ¼ cup Kalamata olives, pitted and sliced
07 - ¼ cup fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 clove garlic, minced
11 - ½ tsp dried oregano
12 - ¼ tsp sea salt
13 - ⅛ tsp freshly ground black pepper

→ Optional Additions

14 - ¼ cup feta cheese, crumbled (omit for vegan)
15 - 2 tbsp fresh mint, chopped

# How To Make It:

01 - In a large salad bowl, combine chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients. Toss gently to combine and coat everything evenly.
04 - If desired, sprinkle with feta cheese and fresh mint before serving.
05 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Tips:

01 -
  • It comes together in under 15 minutes with ingredients you probably already have
  • The flavors somehow get better after sitting in the fridge, making it perfect for meal prep
02 -
  • This salad actually tastes better after marinating for an hour, the vegetables soak up all that bright lemony goodness
  • Chilling the onion first if raw onion usually gives you heartburn makes a huge difference
03 -
  • Dry your chickpeas really well after rinsing or the dressing slides right off instead of coating everything
  • Let the salad sit for at least 15 minutes before diving in, those flavors need time to become friends

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