Mediterranean Chickpea Salad (Printable format)

Vibrant mix of chickpeas, fresh veggies, olives, and feta with zesty lemon dressing for a refreshing taste.

# List of ingredients:

→ 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

# How to make it:

01 - In a large bowl, mix chickpeas, cucumber, cherry tomatoes, Kalamata olives, red onion, feta cheese, and parsley until evenly combined.
02 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until emulsified.
03 - Pour the dressing over the salad and gently toss to ensure all components are thoroughly coated.
04 - Adjust seasoning to taste. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Suggestions:

01 -
  • It comes together in 15 minutes flat, no cooking required—perfect when you need something nourishing and don't want heat in your kitchen.
  • The chickpeas deliver real staying power; this salad keeps you satisfied through the afternoon in a way that feels gentle, not heavy.
  • Every bite tastes different because of the olives, feta, and fresh herbs—there's complexity here that belies how simple it is to make.
02 -
  • Don't dress this salad too far ahead unless you want it to become soupy; the cucumbers will release water and the vegetables will soften. If you're meal-prepping, keep the dressing separate and combine right before eating.
  • The magic happens when you taste as you go—adjust the lemon, salt, and oregano to your preference because different olive oils and fetas will change what the salad needs to sing.
03 -
  • Make the dressing in a glass jar with a tight lid and shake it vigorously—you'll emulsify it slightly and also feel like you're doing something intentional rather than just whisking.
  • If you can't find really good Kalamata olives, this salad loses something essential; spend the extra dollar or two because they're the backbone of the Mediterranean flavor profile.
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