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Mediterranean Chickpea Salad: A Fresh Classic Recipe
Emily

Mediterranean Chickpea Salad

A vibrant, protein-rich Mediterranean salad featuring chickpeas, crisp veggies, and a tangy lemon vinaigrette. Quick, fresh, and customizable with herbs, cheese, and spices.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 1 large cucumber, diced
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 8 oz feta cheese, crumbled
  • Lemon vinaigrette (2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, salt, pepper)

Method
 

  1. 1. Gather and prep ingredients: wash vegetables, drain/rinse chickpeas
  2. 2. In a large bowl, combine chickpeas, cucumber, bell pepper, tomatoes, red onion, and parsley
  3. 3. Fold in crumbled feta cheese
  4. 4. Whisk lemon vinaigrette in a small bowl and pour over salad
  5. 5. Toss gently to coat evenly
  6. 6. Adjust seasoning and serve chilled or at room temperature

Notes

Let salad rest 10 minutes for optimal flavor melding
Add 1/2 tsp cumin or paprika for extra depth
Use English cucumber for enhanced crunch
Serve atop a bed of scarlet quinoa or arugula
Feta can be omitted for vegan version