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Mediterranean chickpea salad served with cucumber, tomatoes, olives, feta, red onion, and fresh herbs

Mediterranean Chickpea Salad – Fresh and Easy Summer Recipe

A fresh Mediterranean chickpea salad made with crisp vegetables, feta, olives, herbs, and a simple lemon dressing. Perfect for lunch, meal prep, picnics, or a light summer dinner.
Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • For the salad:
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 1 medium cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 small red bell pepper diced
  • 1/2 small red onion finely sliced
  • 1/2 cup Kalamata olives halved
  • 3/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh mint optional
  • For the lemon dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 small garlic clove finely grated or minced
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Small bowl or jar
  • Cutting board
  • Sharp knife
  • Colander
  • Whisk or spoon

Method
 

  1. Prepare the chickpeas:

    Drain and rinse the chickpeas well under cold water. Allow them to drain completely, then pat them gently with paper towels to remove excess moisture.
    Chickpeas drained, rinsed, and dried in a colander for Mediterranean chickpea salad

  2. Chop the vegetables:

    Dice the cucumber and red bell pepper, halve the cherry tomatoes and olives, and finely slice the red onion.
    Cucumber, red bell pepper, cherry tomatoes, olives, and red onion chopped for Mediterranean chickpea salad

  3. Make the dressing:

    In a small bowl or jar, combine the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper. Whisk or shake until well combined.
    Olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and black pepper whisked into a Mediterranean salad dressing

  4. Assemble the salad:

    Add the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, parsley, and mint to a large mixing bowl.
    Chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, parsley, and mint arranged in a large bowl for Mediterranean chickpea salad

  5. Add dressing and feta:

    Pour the lemon dressing over the salad and toss gently until everything is evenly coated. Add the crumbled feta and fold it in carefully.
    Mediterranean chickpea salad tossed with lemon dressing and crumbled feta in a large bowl

  6. Chill and serve:

    Let the salad rest for 10–15 minutes before serving so the flavors can blend. Serve chilled or at room temperature.
    Mediterranean chickpea salad served with cucumber, tomatoes, olives, feta, red onion, and fresh herbs

Notes

  • Rinse the chickpeas thoroughly to remove the liquid from the can.
  • Patting the chickpeas dry prevents the salad from becoming watery.
  • For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes.
  • Leave out the feta for a dairy-free version.
  • Store the salad in an airtight container in the refrigerator for up to 3 days.
  • Add the feta shortly before serving when preparing the salad in advance.