Fresh Mediterranean Salad Chickpeas (Print)

A refreshing Mediterranean mix of vegetables, chickpeas, olives, and lemon-olive oil dressing.

# What You'll Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced

→ Legumes

05 - 1 can (15 oz) chickpeas, drained and rinsed

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup crumbled feta cheese (optional, omit for vegan)

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 clove garlic, minced
12 - 1 teaspoon dried oregano
13 - Salt and black pepper, to taste

# Directions:

01 - In a large salad bowl, mix diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, drained chickpeas, Kalamata olives, and chopped parsley.
02 - Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to ensure even coating.
04 - Sprinkle crumbled feta cheese on top if desired.
05 - Serve immediately or refrigerate for 15 to 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together in the time it takes to argue with yourself about what to eat for lunch.
  • Every bite feels clean and bright without tasting like punishment or diet food.
  • You can double it without thinking and it feeds a crowd or your future self for two days.
  • The textures stay interesting, nothing goes soggy or sad even hours later.
02 -
  • If you dress this salad more than an hour ahead, the cucumbers will weep into the bottom of the bowl and everything gets watery.
  • Skipping the garlic rest time means raw sharpness instead of mellow warmth, let it sit in the lemon juice for two minutes before you whisk.
  • Cold ingredients make a cold salad, so if your chickpeas or tomatoes are room temperature, chill the dressed salad for ten minutes before serving.
03 -
  • Taste a tomato before you commit to the whole batch, if it's bland, roast halves of them for ten minutes to concentrate the flavor.
  • If you're serving this to guests, underdress it slightly and bring extra dressing to the table so people can adjust to their liking.
  • A microplane for the garlic instead of a knife means no chunks and no tears, just smooth, even flavor.
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