Mediterranean Chickpea Salad


They say a picture is worth a thousand words and that is certainly true when it comes to my mother’s Mediterranean chickpea salad. This chickpea salad is really something to write home about. Serves 6 and only takes a total of 10 minutes, meaning you have more time to enjoy the food and the company of your loved ones.



6 servings

Prep time

5 minutes

Total time

10 minutes

Ingredients for the Salad

  • 2 (15-oz.) can chickpeas, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 bell pepper, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 c. chopped kalamata olives
  • 1/2 c. crumbled feta
  • Kosher salt
  • Freshly ground black pepper

Ingredients for lemon parsley Vinaigrette

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. white wine vinegar
  • 1 tbsp. lemon juice
  • 1 tbsp. freshly chopped parsley
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Freshly ground black pepper


  1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
  2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.
  3. Dress salad with vinaigrette and serve.

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