Mediterranean Chickpea Salad
This refreshing Mediterranean Chickpea Salad brings together crisp vegetables, creamy feta, and protein-rich chickpeas all tossed in a zesty lemon vinaigrette. Ready in just 10 minutes, it’s the perfect make-ahead dish for quick lunches, summer picnics, or hearty sides. With its vibrant colors, fresh flavor, and nutritional punch, this salad is as satisfying as it is simple to prepare.
Equipment
- 1 large mixing bowl
- 1 Sharp chef’s knife
- 1 Cutting board
- 1 Measuring cup set
- 1 serving spoon
Ingredients
- 2 cans 15 ounces each chickpeas, drained and rinsed
- 1 large cucumber diced
- 1 red bell pepper chopped
- 2 cups cherry tomatoes halved
- ¼ cup red onion finely diced
- 4 ounces feta cheese crumbled
- ¼ cup fresh parsley finely chopped
- Lemon vinaigrette add to taste – homemade or store-bought
Instructions
- Prepare the Ingredients: Drain and rinse the chickpeas thoroughly under cold water. Dice the cucumber and red bell pepper into small, bite-sized pieces. Slice the cherry tomatoes in half, finely chop the red onion, and crumble the feta cheese if not pre-crumbled.
- Assemble the Salad: In a large mixing bowl, combine the chickpeas, cucumber, bell pepper, tomatoes, red onion, feta cheese, and chopped parsley.
- Dress and Toss: Drizzle your desired amount of lemon vinaigrette over the mixture. Gently toss everything together until evenly coated, being careful not to break up the chickpeas or crush the feta.
- Serve or Store: Serve immediately for the freshest flavor, or refrigerate for 30 minutes to allow the flavors to meld. This salad can be stored in an airtight container in the fridge for up to 3 days.
Notes
- For a brighter flavor, add extra lemon juice or a pinch of sumac.
- Use English cucumber for fewer seeds and a milder crunch.
- To make it vegan, omit the feta or replace it with a plant-based alternative.
- Pairs beautifully with grilled vegetables, falafel, or warm pita bread.
- Ideal for meal prep — the flavors deepen over time without losing texture.
