Fresh Mediterranean Salad Chickpeas (Print Version)

Vibrant mix of cucumber, tomatoes, chickpeas, olives, and zesty lemon dressing, perfect for a light lunch or side.

# What You Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced

→ Legumes

05 - 1 can (15 oz) chickpeas, drained and rinsed

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup feta cheese, crumbled (optional, omit for vegan)

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 clove garlic, minced
12 - 1 teaspoon dried oregano
13 - Salt and black pepper, to taste

# How To Make:

01 - Place diced cucumber, halved cherry tomatoes, sliced red onion, diced red bell pepper, drained chickpeas, Kalamata olives, and chopped parsley into a large bowl.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
03 - Pour the dressing over the combined salad ingredients and toss gently to coat evenly.
04 - Optionally sprinkle crumbled feta cheese over the salad and lightly incorporate.
05 - Serve the salad immediately or refrigerate for 15 to 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in minutes with no cooking, so you can make it even when you're too tired to turn on the stove.
  • The lemon dressing is tangy and light, and it makes everything taste fresh without drowning the vegetables.
  • Chickpeas add a hearty, filling texture that turns a side salad into something you can actually eat for lunch.
  • It tastes even better after sitting for a bit, so the flavors soak in and deepen.
02 -
  • Don't skip rinsing the chickpeas. The canned liquid can taste metallic and will make the dressing cloudy.
  • If you add the feta too early and toss it hard, it turns into a creamy mess instead of staying in crumbles.
  • Taste the dressing before you pour it on. If it's too sharp, add a pinch of sugar or a drizzle more olive oil.
03 -
  • Let the salad sit at room temperature for 10 minutes before serving if it's been in the fridge. The flavors open up more when it's not ice cold.
  • If you want the onion flavor without the sharpness, soak the slices in cold water with a pinch of salt for five minutes, then drain and pat dry.
  • Make a double batch of the dressing and keep it in a jar. It's perfect for drizzling over roasted vegetables or grain bowls throughout the week.
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