Mediterranean Chickpea Salad (Print Version)

A refreshing blend of chickpeas, crisp veggies, olives, and feta with bright lemon dressing.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup Kalamata olives, pitted and sliced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup crumbled feta cheese
07 - 1/4 cup fresh parsley, chopped

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, sliced olives, finely diced red onion, crumbled feta, and chopped parsley.
02 - In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until thoroughly blended.
03 - Pour the dressing over the salad mixture and toss gently until all components are evenly coated.
04 - Taste and adjust seasoning if needed. Serve immediately or chill for 30 minutes to enhance flavor integration.

# Additional Tips::

01 -
  • It's ready in 15 minutes flat, no cooking required, just chopping and tossing together.
  • The protein from chickpeas and feta keeps you satisfied without feeling heavy.
  • It tastes even better the next day when flavors have had time to get friendly with each other.
02 -
  • Always rinse your canned chickpeas—that starchy liquid they come in clouds the whole salad and makes it taste canned instead of fresh.
  • Make the dressing separately and add it just before serving if you're planning to eat later; soggy salad is nobody's friend, but flavors that have mingled overnight are magical.
03 -
  • Prep your vegetables the day before but don't dress the salad until you're ready to eat—that way you get maximum crunch where it counts.
  • If your dressing tastes too strong, you can balance it with a splash of water; if it's too mild, a tiny squeeze more lemon or a pinch more salt works wonders.
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