Fresh Mediterranean Chickpea Salad Recipe Easy Zesty Olive Oil Vinaigrette
A fresh and vibrant Mediterranean chickpea salad tossed with a zesty olive oil vinaigrette, perfect for quick lunches, potlucks, or a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 medium English cucumber, diced (about 1 cup)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 1/3 cup fresh parsley, chopped
- 2 tablespoons fresh mint leaves, chopped (optional)
- 1/2 cup feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Drain and rinse one 15-ounce can of chickpeas thoroughly under cold water. Drain well and set aside.
- Dice one medium English cucumber into bite-size pieces (about 1 cup). Halve 1 cup of cherry tomatoes. Finely chop 1/4 cup red onion. Slice 1/4 cup Kalamata olives. Chop 1/3 cup fresh parsley and optional 2 tablespoons fresh mint.
- In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, and a pinch of sea salt and freshly ground black pepper until emulsified and slightly thickened.
- In a large mixing bowl, combine the drained chickpeas, chopped vegetables, and herbs. Pour the vinaigrette over the top and gently toss until evenly coated.
- Sprinkle 1/2 cup crumbled feta cheese on top and gently toss again, being careful not to mash the chickpeas or crush the feta.
- Let the salad sit for 10 minutes at room temperature or chill in the fridge to allow flavors to meld. Taste and adjust salt or lemon juice if needed before serving.
Notes
Rinse and dry chickpeas well to help vinaigrette cling better and prevent sogginess. Soak red onion in cold water for 5 minutes if you want to reduce sharpness. Prepare salad shortly before serving to keep vegetables crisp. For meal prep, keep dressing separate and toss just before eating.
Nutrition
- Serving Size: About 1 cup (200 g)
- Calories: 280
- Fat: 14
- Carbohydrates: 28
- Fiber: 7
- Protein: 10
Keywords: Mediterranean chickpea salad, chickpea salad, olive oil vinaigrette, healthy salad, easy salad recipe, vegetarian salad, gluten-free salad