Mediterranean Chickpea Salad (Printable)

A vibrant mix of chickpeas, cucumber, tomatoes, olives, and feta with a zesty lemon dressing.

# What You 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 feta cheese, crumbled
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 bowl, mix chickpeas, cucumber, cherry tomatoes, olives, red onion, feta, and parsley until evenly distributed.
02 - Whisk together olive oil, lemon juice, oregano, minced garlic, sea salt, and black pepper in a small bowl until well emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients thoroughly.
04 - Taste and adjust seasonings as needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, which means you can have lunch ready before you've finished your coffee.
  • Chickpeas are quietly one of the most satisfying proteins, and they taste even better the longer they sit with the dressing.
  • The lemon and oregano combination is genuinely addictive—your kitchen will smell amazing while you're chopping.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid will make your dressing cloudy and taste off, and you'll wonder why it doesn't taste as bright as it should.
  • If you make this ahead, keep the dressing separate and dress it just before serving or eating, otherwise the cucumber and tomatoes will weep and make everything soggy.
03 -
  • Buy the biggest, crispest cucumber you can find, and if you have time, chill your salad bowl in the freezer for five minutes before assembling so everything stays cold and crisp longer.
  • Taste the dressing before you add it to the salad—it should make your mouth water and feel bright and a little salty, because it needs to season the whole bowl.
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