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Fresh Mediterranean Chickpea Salad

Mediterranean chickpea salad - featured image

A quick, budget-friendly Mediterranean chickpea salad combining fresh veggies, herbs, and a zesty lemon dressing for a nutritious and delicious lunch.

Ingredients

Scale
  • 2 cups canned chickpeas (about 1 can, 15 oz / 425 g), drained and rinsed
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped (optional)
  • ΒΌ cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • 3 tbsp extra virgin olive oil
  • Juice of 1 large lemon
  • 1 small garlic clove, minced
  • Β½ tsp salt, or to taste
  • ΒΌ tsp black pepper, or to taste
  • ΒΌ cup crumbled feta cheese (optional)

Instructions

  1. Drain and rinse the chickpeas under cool running water. Shake off excess water.
  2. Dice the cucumber into small, even pieces. Halve the cherry tomatoes. Finely chop the red onion, parsley, and mint. Mince the garlic clove.
  3. In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper until combined.
  4. In a medium mixing bowl, combine chickpeas, cucumbers, tomatoes, red onion, parsley, and mint. Pour the dressing over and toss gently to coat all ingredients evenly.
  5. If using, sprinkle crumbled feta cheese over the top and toss lightly.
  6. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  7. Serve immediately or chill in the refrigerator for 15-20 minutes for best flavor.

Notes

Rinse chickpeas well to remove canned flavor. Use fresh lemon juice for best taste. Let salad rest chilled for 15-20 minutes to marry flavors. Add optional feta or substitute with Greek yogurt for creaminess. For vegan option, omit cheese. Toss gently to avoid bursting tomatoes.

Nutrition

Keywords: Mediterranean chickpea salad, easy lunch, budget meal, healthy salad, vegetarian, gluten-free, quick recipe