Name: Mediterranean Chickpea Salad with Lemon Vinaigrette
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1 red bell pepper, chopped; 1/4 red onion, finely chopped; 1/3 cup Kalamata olives, sliced; 1/2 cup crumbled feta cheese; 2 tbsp chopped fresh parsley or mint; For the vinaigrette:; 3 tbsp fresh lemon juice; 4 tbsp olive oil; 1 tsp Dijon mustard; 1 clove garlic, minced; 1/2 tsp dried oregano; Salt and black pepper to taste

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This Mediterranean Chickpea Salad with Lemon Vinaigrette is one of my favorite dishes to make when I want something fresh, protein-packed, and bursting with bright flavor. It’s loaded with crunchy veggies, creamy feta, briny olives, and tossed in a zesty homemade vinaigrette that ties everything together. Whether I’m making it for lunch, dinner, or meal prep, this salad always satisfies.

Why You’ll Love This Recipe

I love this recipe because it’s simple, wholesome, and endlessly versatile. The chickpeas provide a hearty, plant-based protein base, and the vibrant mix of Mediterranean vegetables makes every bite colorful and flavorful. It comes together in about 15 minutes, doesn’t require any cooking, and tastes even better as it sits. It’s also perfect for picnics, potlucks, or a quick weekday meal. Mediterranean Chickpea Salad with Lemon Vinaigrette

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas, drained and rinsed
Cherry tomatoes, halved
Cucumber, diced
Red bell pepper, chopped
Red onion, finely chopped
Kalamata olives, sliced
Crumbled feta cheese
Fresh parsley or mint, chopped

For the lemon vinaigrette:

Fresh lemon juice
Olive oil
Dijon mustard
Garlic, minced
Dried oregano
Salt
Black pepper

Directions

I start by whisking together the vinaigrette ingredients in a small bowl: lemon juice, olive oil, Dijon mustard, garlic, oregano, salt, and pepper. I set it aside.
In a large mixing bowl, I combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta.
I pour the vinaigrette over the salad and toss gently to combine.
I sprinkle with chopped fresh herbs and adjust the seasoning if needed.
I serve immediately or refrigerate for 30 minutes to let the flavors meld.

Servings and timing

This recipe makes about 4 servings as a main or 6 as a side dish. It takes 15 minutes to prepare. Total time: approximately 15 minutes.

Variations

I add diced avocado just before serving for extra creaminess.
I stir in cooked quinoa or orzo to make it even heartier.
I swap feta for goat cheese or use a dairy-free alternative.
I use green olives or sun-dried tomatoes for a different twist.
I mix in spinach or arugula to turn it into a green salad.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to develop, making it even tastier the next day. I don’t reheat this salad—it’s best served cold or at room temperature. Mediterranean Chickpea Salad with Lemon Vinaigrette

FAQs

Can I make this salad ahead of time?

Yes, and I often do. It holds up well in the fridge and is perfect for meal prep. I wait to add the feta and fresh herbs until just before serving for the best texture.

Can I use dried chickpeas?

Absolutely. I cook them ahead of time until tender, cool completely, and then use them in place of canned chickpeas.

What if I don’t like olives?

No problem—I just leave them out or replace them with something else briny like capers or pickled onions.

Can I make it vegan?

Yes, I just skip the feta or use a vegan cheese alternative. The salad is completely plant-based otherwise.

Is this salad gluten-free?

It is naturally gluten-free as written. I always check labels on store-bought items like mustard or feta to be sure.

Conclusion

This Mediterranean Chickpea Salad with Lemon Vinaigrette is a refreshing, nutritious, and flavor-packed dish I turn to again and again. It’s quick to make, keeps well, and brings a bright, zesty twist to my meal routine. Whether I’m enjoying it solo, serving it to guests, or packing it for lunch, this salad never disappoints.