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Easy 15-Minute Mediterranean Chickpea Salad with Lemon Vinaigrette

Close-up of a fresh mediterranean chickpea salad featuring chickpeas, cucumber, cherry tomatoes, olives, and feta.

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Make this fresh, protein-packed Mediterranean Chickpea Salad in just 15 minutes. It uses simple, accessible ingredients and is perfect for quick lunches or meal prepping.

Ingredients

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  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 large English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper until combined. Set aside.
  2. Prepare the vegetables: Dice the cucumber, halve the tomatoes, finely chop the red onion, and halve the olives. Place all prepared vegetables, rinsed chickpeas, and chopped parsley into a large mixing bowl.
  3. Combine: Pour the prepared lemon vinaigrette over the chickpea and vegetable mixture. Toss gently to coat everything evenly.
  4. Add feta: Gently fold in the crumbled feta cheese. Avoid overmixing to keep the feta pieces intact.
  5. Serve or store: Serve the salad immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is excellent for meal prep and keeps well for up to four days.

Notes

  • For a vegan version, omit the feta cheese or substitute it with a vegan feta alternative.
  • This salad is great served over mixed greens or alongside grilled chicken or fish for a more substantial meal.
  • If you do not have fresh parsley, use 1 tablespoon of dried dill for a different but still authentic flavor.

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