Fresh Mediterranean Salad Chickpeas (Printable)

A vibrant mix of vegetables, chickpeas, olives, and lemon-olive oil dressing for a light, refreshing dish.

# What You'll 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 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 clove garlic, minced
12 - 1 tsp dried oregano
13 - Salt and black pepper, to taste

# How to Make It:

01 - Place diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, chickpeas, Kalamata olives, and chopped parsley into a large salad bowl.
02 - Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
04 - Sprinkle crumbled feta cheese over the salad if desired.
05 - Serve immediately or refrigerate for 15 to 30 minutes to allow flavors to meld before serving.

# Expert Hints:

01 -
  • It comes together faster than waiting for takeout and tastes like sunshine in a bowl.
  • You can make it ahead and it actually gets better as the flavors soak into the chickpeas.
  • It's flexible enough to use whatever vegetables are wilting in your crisper drawer.
02 -
  • Don't dress the salad until right before serving or the cucumbers will weep and make everything soggy.
  • If you're making it ahead, keep the dressing separate and toss everything together at the last minute.
  • Taste the onion before you add it, some red onions are surprisingly mild and others will clear your sinuses.
03 -
  • Let the salad sit for ten minutes after dressing it, the chickpeas soak up flavor and everything tastes more like itself.
  • Use a microplane to grate the garlic directly into the dressing, it distributes more evenly and you won't bite into a sharp chunk.
  • If you're serving this at a gathering, double the dressing recipe, people always want more to spoon over their second helping.
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