Mediterranean Chickpea Salad
Chickpeas, cucumber, cherry tomatoes, olives and feta with a lemon-garlic oregano dressing. Twenty minutes of chopping and it's ready for 4.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- kcal
- 618.3
- protein
- 24.6 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 250 g
- 100 g
- 100 g
- 15 g
- 3 tbsp
- 3 tbsp
- 1 clove
- 1 tsp
- ½ tsp
- ¼ tsp
Process
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In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved kalamata olives.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well blended and the dressing looks slightly thickened.
Pour the dressing over the chickpea mixture and toss gently until every piece is evenly coated and the salad looks glossy.
Add the chopped parsley and crumbled feta cheese, and fold gently until just combined, keeping some feta intact for garnish.
Let the salad rest at room temperature for 10 minutes so the flavors meld and the chickpeas absorb the dressing. Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Kitchen notes
Kitchen notes
- Do not overcook the chickpeas if using dried; they should be firm but tender, not mushy. Canned chickpeas are already cooked, so just drain and rinse.
- To prevent a watery salad, dice the cucumber and tomatoes and let them drain in a colander for 5 minutes before adding to the bowl.
- For the best flavor, make the salad at least 30 minutes ahead and refrigerate; the flavors marry beautifully. However, add feta just before serving if you prefer it firm.
- Serving suggestion: This salad is great as a light lunch, a side dish for grilled chicken or fish, or stuffed into pita bread with extra greens.
- Make-ahead: Whisk the dressing and chop the vegetables up to 1 day ahead; store separately in airtight containers in the fridge and combine 30 minutes before serving.
- Freezing: Do not freeze this salad; the cucumber, tomatoes, and feta become watery and mushy once thawed.
Substitutions
- feta cheese→goat cheese or vegan feta for dairy-free
- kalamata olives→any black or green olives
- parsley→fresh mint or dill
- chickpeas→white beans or lentils
Storage & reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. The vegetables will release some liquid, so drain excess before serving. To refresh, add a squeeze of lemon and a drizzle of olive oil. Do not freeze; freezing ruins the texture of the vegetables and feta. For best results, consume within 2 days.
| Nutrient | Per serving |
|---|---|
| Calories | 618.3 kcal |
| Protein | 24.6 g |
| Carbohydrates | 72.2 g |
| Fat | 27.6 g |
| Saturated fat | 6.6 g |
| Fiber | 19.6 g |
| Sugar | 15.9 g |
| Sodium | 991 mg |
| Cholesterol | 22 mg |
FAQ
The questions we get asked most
Can I make this salad ahead of time?
Yes, you can make it up to 24 hours ahead. For best texture, keep the dressing separate and add it 30 minutes before serving. If already dressed, it will still be good but the vegetables may soften slightly.
How do I prevent the salad from becoming watery?
After dicing the cucumber and tomatoes, place them in a colander and sprinkle with a pinch of salt. Let them drain for 10 minutes, then pat dry before adding to the salad. This removes excess moisture.
Can I use dried chickpeas instead of canned?
Yes. Soak 150 g dried chickpeas overnight, then boil in fresh water for 60-90 minutes until tender but not mushy. Drain and cool before using. This yields about 400 g cooked chickpeas.
Is this salad vegan?
It is vegetarian but not vegan because of the feta cheese. To make it vegan, omit the feta or use a dairy-free alternative. The rest of the ingredients are plant-based.
How long does this salad keep in the fridge?
It keeps for up to 3 days in an airtight container in the refrigerator. The flavors deepen, but the vegetables may lose some crunch. Stir before serving and add fresh herbs if desired.
Can I add other vegetables or proteins?
Absolutely. Bell peppers, avocado, or grilled chicken are great additions. If adding avocado, do so just before serving to prevent browning. Grilled shrimp or tofu also work well.
Why did my salad turn out bitter?
The bitterness likely comes from the red onion or garlic. To mellow the onion, soak the slices in cold water for 10 minutes before adding. For garlic, use only the specified amount and avoid burning it in the dressing.
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