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Mediterranean Chickpea Salad Recipe

This Mediterranean Chickpea Salad Recipe is a fresh and healthy dish packed with protein-rich chickpeas, crisp cucumber, juicy tomatoes, feta cheese, Kalamata olives, and a bright lemon-herb dressing. Inspired by classic Mediterranean food, this colorful salad is perfect for meal prep, light lunches, picnics, and warm Mediterranean summer gatherings. If you love Greek chickpea salad, refreshing chickpea cucumber salad, or are searching for a chick peas salad healthy enough for everyday meals, this easy recipe is sure to become a favorite.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Salad
  • 2 cans 15 ounces each chickpeas, drained and rinsed
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • ½ cup red onion finely chopped
  • ½ cup feta cheese crumbled
  • ¼ cup Kalamata olives sliced
  • ¼ cup fresh parsley chopped
  • For the Dressing
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1 clove garlic minced
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Drain and rinse the chickpeas thoroughly and place them in a large mixing bowl.
  2. Add diced cucumber, cherry tomatoes, red onion, parsley, and Kalamata olives.
  3. Gently stir in the crumbled feta cheese.
  4. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper.
  5. Pour the dressing over the salad.
  6. Toss gently until all ingredients are evenly coated.
  7. Refrigerate for 15–30 minutes before serving for the best flavor.
  8. Serve chilled or at room temperature.

Notes

  • Use freshly squeezed lemon juice for the brightest flavor.
  • Add diced bell peppers or avocado for extra color and texture.
  • For a vegan version, omit the feta cheese or use a plant-based alternative.
  • This salad tastes even better after a few hours in the refrigerator.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.