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Easy Chickpea Salad Recipe — Mediterranean with fresh veggies and tangy dressing

Easy Chickpea Salad

A quick, healthy salad made with chickpeas and fresh veggies, perfect for lunches and potlucks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans Chickpeas, drained and rinsed Rinsing removes canned taste.
  • 1-2 cups Cherry tomatoes, halved
  • 1 medium Cucumber, chopped
  • small handful Red onion, finely chopped Rinsing can help reduce sharpness.
  • 1 Bell pepper, chopped (optional)
  • handful Kalamata olives Replace with more salt if omitted.
  • 1/2 cup Feta cheese, crumbled (optional) Can swap with mozzarella or skip.
  • few tablespoons Fresh parsley, chopped Can substitute with dill or mint.
Dressing Ingredients
  • 3 tablespoons Olive oil
  • 2-3 tablespoons Lemon juice Bottled lemon juice can work in a pinch.
  • 1 small clove Garlic, grated or minced
  • 1 teaspoon Dried oregano
  • Salt and black pepper to taste

Method
 

Preparation
  1. Drain and rinse your chickpeas until water runs clear.
  2. Chop your veggies into bite-sized pieces.
  3. In a small bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Adjust seasoning to taste.
  4. In a large bowl, toss chickpeas, chopped veggies, olives, and parsley together.
  5. Pour the dressing over the salad and mix well.
  6. Add feta at the end to keep it chunky.
  7. Let the salad sit for 10-15 minutes before serving to enhance flavors.

Notes

This salad holds up well for meal prep and tastes better after sitting. Store dressing separately if preparing in advance.