This Mediterranean chickpea salad has all the flavors of a classic Greek salad plus hearty chickpeas and fresh herbs for an extra pop of flavor. It makes a wonderful light meal or side dish!
Why you'll love it
I can't resist a salad that's super simple yet has endless layers of flavor. Greek salad is delicious on its own, but adding in chickpeas makes it a protein-packed filling meal! This is also a convenient make ahead salad. It's great for summer gatherings, meal prep, or work lunches. Nothing in here will wilt, and the flavors will meld together even more over time.
Maybe my favorite aspect of Greek salad in general is how good it tastes given how ridiculously basic the dressing is. It's really just the most effortless of vinaigrettes that's made with only a handful of ingredients. The crisp and crunchy fresh veggies and herbs really shine in this 20-minute Mediterranean salad.
What you'll need
For the salad
- Chickpeas - aka garbanzo beans, they're a convenient and inexpensive source of protein for this salad
- Cucumbers - we're using mini cucumbers (also known as Persian). I like them because they're a little less watery than English cucumbers.
- Onion - red onion is the ideal variety for eating raw in salads since it's less sharp than others
- Oregano and parsley - our fresh herbs to make this salad shine
- Red bell peppers and tomatoes - key components to any Greek salad. Get what looks freshest at the grocery store or farmers' market.
- Olives - the traditional choice for Greek salad is Kalamata olives for that delicious briny quality
- Feta - I prefer the cubed kind marinated in herbs and oil for that signature salty, savory taste
For the dressing
- Olive oil - for the base of the dressing
- Lemon juice - always use freshly squeezed and never from concentrate
- Garlic - if you're a garlic lover, use even more! I like to mince it with this garlic press. You don't even need to peel the cloves.
- Salt & pepper - be generous to bring out the flavors
How to make Mediterranean chickpea salad
This is an overview, and full ingredients & instructions are in the recipe card below.
- Open the can of chickpeas and drain and rinse them. Add them to a large bowl.
- Wash, chop, and prep the vegetables and herbs, adding them to the bowl as you go along with the feta and olives.
- Add the vinaigrette ingredients right into the salad bowl, and toss.
Substitutions and variations
- As with any salad, you can adjust to your preferences if you're not a fan of something, but this is a pretty standard set of ingredients for Greek salad.
- I like feta that's packed in oil and herbs, but if you're unable to find that, any feta will do just fine.
- Fresh tomatoes are best for their bright flavor, but if they're out of season, try using sun-dried tomatoes instead.
- Try your best to find Kalamata olives, but black olives will do in a pinch.
What to serve with this salad
- It's a fantastic light lunch for a hot day without having to turn on the stove. I like to pair it with a slice of fresh baguette or other crusty bread.
- You can also try it with other Greek favorites like Saganaki (Greek Fried Cheese) and some classic dips like Creamy Tzatziki and Greek Roasted Eggplant Dip (Melitzanosalata) and triangles of pita bread.
- It makes a great side dish for just about any summer grilling main like my Easy Ground Turkey Burgers Recipe.
Leftovers and storage
- This Mediterranean salad will keep beautifully in the fridge in an airtight container for 4-5 days. It's great for meal prep for this reason!
- If the salad has been sitting out in the sun for a long time, though, you may want to discard the rest for food safety reasons.
Will you make this easy Greek chickpea salad? Let me know if you have any questions in the comments below or if you enjoyed it. As always, tag me #saltandlavender on Instagram with your creations.
Mediterranean Chickpea Salad
- 1 (15 ounce) can chickpeas rinsed and drained
- 2 mini cucumbers chopped
- 1 tablespoon red onion chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh parsley chopped
- 1/2 red bell pepper chopped
- 1 cup little tomatoes (grape, cherry, etc.) cut into halves
- 1/2 cup Kalamata olives
- 3.5 ounces feta (packed in oil & herbs if possible)
- 2 tablespoons olive oil
- 1/2 tablespoon lemon juice
- 1 clove garlic minced
- Salt & pepper to taste
- Drain & rinse your chickpeas and add them to a salad bowl.
- Prep your veggies and herbs, and add them to the salad bowl as you go along.
- Add the dressing ingredients (olive oil, lemon juice, garlic) right into the salad bowl and toss gently. Taste and adjust as needed (e.g. add more olive oil), and season with salt & pepper.
- If you can't find cubed feta that's packed in oil and herbs, any feta will work fine. Also, don't worry about it being exactly 3.5 ounces... that was the size package mine happened to come in.
- This salad is very flexible... add more or less of any ingredient depending on your preferences and what's in your fridge.
- Serves 2-4 depending on what else it's served with.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.