Name: Mediterranean Chickpea Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 (15-ounce) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, chopped; 1/4 cup red onion, finely chopped; 1/4 cup Kalamata olives, sliced; 1/4 cup feta cheese, crumbled; 2 tablespoons fresh parsley, chopped; 2 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon red wine vinegar; 1 garlic clove, minced; Salt and pepper, to taste

Why You’ll Love Mediterranean Chickpea Salad Recipe

It’s incredibly simple and quick — you’ll have it ready in about 10 minutes.
Uses canned chickpeas for ease, so no soaking or long cook times.
Fresh vegetables and herbs give a refreshing crunch and bright flavour.
The lemon vinaigrette keeps it light but still full of taste.
Makes a generous batch that’s ideal for meal‑prep or serving with dinner.
It’s versatile: can be a lunch, side dish, or even a base for a sandwich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 (15‑ounce) cans chickpeas, drained and rinsed
1 large cucumber, diced
1 red bell pepper, diced
2 cups cherry tomatoes, halved
¼ cup red onion, diced
4 ounces feta cheese, crumbled
¼ cup finely chopped parsley
Lemon vinaigrette (use as much or as little as you’d like)

Directions

In a large mixing bowl, add the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, halved cherry tomatoes, diced red onion, crumbled feta, and chopped parsley.
Pour the lemon vinaigrette over the salad.
Gently toss everything until well combined and coated with the dressing.
Taste and adjust seasoning if needed (for example, a little salt or pepper).
Serve immediately or chill and serve later.

Servings and timing

Serves: 8 servings
Prep time: 10 minutes
Total time: 10 minutes

Variations

Add chopped avocado for a creamy texture.
Substitute or add leafy greens like baby spinach or arugula for extra volume.
Use a Greek salad dressing instead of the lemon vinaigrette for a different flavour profile.
Sprinkle in smoked paprika or chili flakes if you like a hint of heat.
Replace the feta with goat cheese or omit cheese for a dairy‑free version.
Swap the red bell pepper for roasted red peppers for a smoky twist.

Storage/Reheating

Store the salad in an airtight container in the refrigerator. It keeps well for up to 5 days.
Since this is a cold salad, reheating isn’t necessary. If you prefer a slightly warm version, you can lightly warm it in the microwave for just 10–20 seconds, then toss and serve.
If stored longer, the vegetables may soften and the dressing may become more absorbed — still tasty, but freshest within the first couple of days.

FAQs

What type of chickpeas should I use?

Use canned chickpeas that are drained and rinsed for convenience. If you prefer, you can cook dried chickpeas (soaked overnight and boiled) but it will take longer.

Can I make this salad ahead of time?

Yes — it’s great for meal prep. You can make it a few hours ahead or even the day before. The flavours meld beautifully as it sits.

Is this recipe gluten‑free and vegetarian?

Yes — the base recipe is gluten‑free and vegetarian (and can be easily made vegan by omitting or substituting the feta).

Can I freeze this salad?

Freezing is not recommended because the fresh vegetables and feta will change texture when thawed. Better to store in the fridge.

How long will it keep in the fridge?

Up to about 5 days in an airtight container. After that, the quality may decline.

Can I use other beans instead of chickpeas?

Yes — you can experiment with white beans, kidney beans, or a mixed bean blend. Keep in mind the flavour and texture will differ.

How to adjust the dressing if I have dietary restrictions?

You can make or buy a lemon vinaigrette that is oil‑free, low in sodium, or uses an alternative sweetener if required.

What can I serve this with?

It works as a main dish for lunch, a side dish with grilled chicken or fish, or even stuffed into wraps or pita bread.

Can I double or halve the recipe easily?

Yes — just scale the ingredients accordingly. If halving, use one can of chickpeas and proportion the vegetables and dressing.

Is this suitable for meal‑prep lunches?

Absolutely — since it keeps well and remains enjoyable for several days, it’s a strong choice for preparing ahead and packing for lunches.

Conclusion

This Mediterranean Chickpea Salad is a fresh, satisfying dish that’s ready in minutes and filled with vibrant flavours and textures. Perfect for busy weekdays or casual gatherings, it’s as easy to make as it is to enjoy. Keep it classic or customize it with your favorite add-ins — either way, it’s sure to be a favorite in your recipe rotation.