Description
Fresh 10-Minute Mediterranean Chickpea Salad with crisp vegetables, creamy feta, hearty chickpeas, and tangy homemade dressing. Perfect for quick lunches, meal prep, or an easy side dish.
Ingredients
2 (15-ounce) cans chickpeas, drained and rinsed
¾ cup chopped cucumber
⅔ cup sliced cherry tomatoes
½ cup chopped red bell pepper
⅓ cup sliced kalamata olives
¼ cup chopped red onion
¼ cup crumbled feta cheese
¼ cup chopped fresh parsley
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Instructions
1. Combine the chickpeas, cucumber, tomatoes, bell pepper, olives, onion, feta, and parsley in a large bowl.
2. In a sealed jar or small container, shake together the olive oil, vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the salad.
4. Toss until evenly coated.
5. Serve chilled or at room temperature.
Notes
Use low-sodium chickpeas and rinse them well before adding to the salad.
Swap in vegetables such as carrots, celery, extra bell peppers, or green olives if desired.
For extra protein, add cooked chicken or tuna.
The salad can be prepared the same day or made ahead and refrigerated for up to 3 days.
For a vegan version, omit the feta or replace it with a plant-based alternative.
For make-ahead prep, keep the dressing separate and combine just before serving.
Undressed salad keeps up to 3 days in the refrigerator.
Dressed leftovers are best within 2 days and can be refreshed with a squeeze of lemon before serving.
Optional additions include artichoke hearts, sun-dried tomatoes, or banana peppers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving