Easy Mediterranean Chickpea Salad made with fresh parsley, cucumbers, tomato, onions, and feta cheese that’s filling and a great weekly meal prep option!
Light and Protein Packed
One of my favorite go to choices for a high protein ingredient are chickpeas (also known as garbanzo beans). Chickpeas are also cost effective and you generally find a can for under $1.
Chickpeas as super versatile and therefore yield a lot of options for a meals. Use chickpeas for a salad, to make hummus, mix into pasta, stuff in to a sandwich or pita, roast chickpeas for a crunch treat, add to a soup, make falafel, or use an meat alternative for tacos!
The Best Dressing
Make the the best chickpea salad with a light, slightly sweet, but flavorful vinaigrette dressing made with olive oil and red wine vinegar. This dressing is made with 7 ingredients (most of which you are likely to have already at home).
Olive oil
Red wine vinegar
Honey
Lemon juice
Dijon mustard
Garlic
Dried oregano
How to make Mediterranean Chickpea Salad
Open the can of chickpeas and drain. Rinse off the drained chickpeas. You may notice the shell detaching from the chickpeas. This is absolutely fine and expected. The shell is perfectly fine to eat!
The most time consuming thing about making this salad is cutting up the vegetables. It takes more time to chop vegetables than it does to actually assemble the salad. Prepare by cutting the cherry tomatoes in half. Grape tomatoes will work as well because they are generally small and bite sized
Ways to Enjoy!
You can eat this salad by itself because there is beauty in simplicity.
Enjoy with more protein (like chicken or even a side of smoked salmon)
On top of more hummus- Hear me out now! Place this chickpea salad on top of a dollop of toast for the ultimate chickpea combo. Your taste buds will thank me later.
Alternatives (Dairy Free, Vegan Version)
Replace the feta cheese with a vegan version or feta cheese.
Make this dish vegan by using maple syrup or agave in place of honey which are common alternatives to try out!
Storage
Place in airtight container to store. This Mediterranean Chickpea salad will last around 4 days. What I like about this salad is that it gets better with time. The longer it sits the more the salad will absorb the flavor of this vinaigrette dressing.
Tools to make Mediterranean Chickpea Salad
Knife
Bowl
Spoons
Glass containers
Other Chickpea and Salad Recipes
Smashed Chickpea Avocado Sandwich
Roasted Honey Mustard Chickpeas
10 Ingredient Sweet Corn Salad
Mediterranean Chickpea Salad
Ingredients
- 15 oz (1 can) chickpeas drained and rinsed
- 1 cup cherry tomatoes
- ½ cup red onion
- 1 cup english cucumber
- ⅓ cup parsley
- ¼ cup feta crumbles
Dressing
- 4 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoon honey
- 1 tablespoon lemon juice extracted
- 1 teaspoon dijon mustard
- 1 clove garlic
- 1 teaspoon dried oregano
Instructions
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Place chickpeas, cherry tomatoes, red onion, english cucumber, feta and chopped parsley in a large bowl .
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In a small box add the olive oil, red wine vinegar, honey, lemon, dijon mustard, dried oregano.
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Pour the dressing over top of the chick pea mixture. Toss to evenly combine.
Recipe Notes
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.