Mediterranean Chickpea Salad
Bright, vibrant, and packed with clean-eating goodness, this no-cook Mediterranean Chickpea Salad is a favorite for breezy summer lunches. Loaded with nutrient-rich chickpeas, fresh ingredients, and a zesty olive oil and lemon dressing, it's perfect for quick meals and meal prep.
Ingredients
- 2 15-oz cans chickpeas drained and rinsed (BPA-free cans)
- 1 medium cucumber seeded and diced
- 1 cup grape or cherry tomatoes halved (vine-ripened if available)
- 1/2 small red onion thinly sliced (soak in cold water for 5 minutes)
- 1/2 cup kalamata olives pitted and halved (Divina brand suggested)
- 4 oz feta cheese crumbled (full-fat Greek feta recommended)
- 1/4 cup fresh parsley finely chopped (flat-leaf preferred)
- 2 tbsp fresh mint chopped (optional)
- 3 tbsp extra virgin olive oil California Olive Ranch recommended
- 2 tbsp fresh lemon juice about 1 large lemon
- 1 clove garlic minced
- 1 tsp dried oregano or 1 tbsp chopped fresh oregano
- Sea salt and freshly ground black pepper to taste
Instructions
- In a large bowl, mix chickpeas, cucumber, tomatoes, and red onion. Gently toss to combine.
- In a small jar, whisk together olive oil, lemon juice, garlic, and oregano until smooth.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Fold in olives, feta, parsley, and mint until well combined.
- Cover and chill the salad for at least 30 minutes to let the flavors meld.
- Taste and adjust seasoning as needed before serving. Enjoy!
Notes
For crisper veggies, chill cucumbers in ice water for 10 minutes before dicing. Quality olive oil is key for flavor. Letting the salad rest enhances the flavors.
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