This Mediterranean chickpea salad is the perfect side dish! It comes together super quickly, and it’s filled with nutritious ingredients and protein from the chickpeas. If you have been looking light and refreshing salad or a quick side dish – you should definitely give this Mediterranean chickpea salad a go!
I would say that this salad goes more in the side dishes category. This salad will perfectly complement if you prepare salmon, chicken, or any other main dish. It takes 15 minutes to put together, and it’s extremely inexpensive.
Chickpeas are a big part of the Mediterranean diet. They can be found in many recipes, such as this Avocado Toast topped with crispy chickpeas. And while this chickpea salad is not a traditional Mediterranean dish, all of the ingredients used are very common in the Mediterranean style of eating. Here are a couple of reasons why everyone loves this Mediterranean chickpea salad.
Ingredients you’ll need:
Here’s everything you’ll need to make this chickpea salad, along with some substitutes and my go-to ways of cutting vegetables.
- Chickpeas – canned or home-cooked chickpeas is what I usually use for this salad. In the past, I used to make this salad with crispy chickpeas, but it’s actually way better this way, and it’s more refreshing. One thing to keep in mind is to rinse and drain the chickpeas well before adding them to the salad.
- Tomato – you can use any tomatoes you like here – cherry tomatoes, Roma tomatoes, or any other you have on hand. If using cherry tomatoes, you can only cut them in half. Otherwise, for larger tomatoes, you can cut them in wedges and then the wedges in half.
- Cucumber – optionally peel the cucumber, then cut it in half. Cut the half in half again and chop bite-sized pieces.
- Onion – red onion is perfect for all salads, not just this chickpea salad. For this recipe, I like to dice the onion thinly.
- Parsley – While it’s not required, the parsley adds flavor. It’s nutritious and gives brightness and color to the salad. The parsley can be substituted with cilantro.
- Dressing: freshly squeezed lemon juice, olive oil, salt to taste.
Customize your salad
I always like to include measurements for the salad dressing, but I feel like everyone likes different amounts of salt or lemon juice in their salad. So that’s why I always recommend adding half of the dressing mixing the salad, and then adding more as needed.
FAQs I often get about this salad
– If the dressing is already in the salad, it will stay fresh for a couple of hours, covered with a lid or plastic wrap in the fridge.
– If all the ingredients are in a separate bowl, and the dressing is not poured over, it will stay fresh for up to 1 day.
This chickpea salad can be enjoyed on its own as it is. I also love it served with pita breads and some creamy Greek yogurt. I often add it to burritos, and it gives a perfect refreshing touch. Other than that, you can combine this salad with roasted or grilled chicken, salmon, or any other meat of your choice.
You’ll also love to try:
Mediterranean Chickpea Salad
- 200g 1 cup canned chickpeas
- 1 tomato
- 1 cucumber
- 1/2 onion diced
- handful of parsley
- 1/2 juice of a half lemon
- 3 tbsp olive oil
- salt to taste
- 2 slices feta cheese optional
- Add the chickpeas in a colander and rinse them in the water, transfer them in a bowl and pat dry them with a paper towel. Transfer the chickpeas to a medium bowl.
- Cut the tomato into wedges, then cut the wedges in half. Cut cucumber lengthwise then cut those through the middle once again. Chop into bite-sized pieces.
- Dice the onion and the parsley. Add everything to the bowl with the chickpeas.
- Combine salt, lemon, and olive oil in a small bowl and mix. Add half of the dressing mix with a spoon, then add more dressing if desired.
- You can store the salad in an airtight container in the refrigerator. If you’ve already added the dressing to the salad would stay fresh for a few hours. Without the dressing, the salad can be stored for up to a day.