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Mediterranean Chickpea Salad with Lemon Vinaigrette

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A bright, protein-packed Mediterranean Chickpea Salad with fresh veggies, olives, feta and a zesty lemon‑oregano vinaigrette — perfect for a quick, refreshing meal or side dish.

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

Instructions

  1. In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, oregano, salt, and black pepper to make the vinaigrette.
  2. In a large salad bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta.
  3. Drizzle the vinaigrette over the salad and toss gently to combine.
  4. Sprinkle chopped parsley or mint over the top, taste and adjust seasoning if needed.
  5. Serve immediately, or refrigerate for 30 minutes so flavors meld. Garnish with extra herbs before serving.

Notes

  • Add diced avocado just before serving for creaminess.
  • Stir in cooked quinoa or orzo to make the salad heartier and serve as a main meal.
  • Use goat cheese or a dairy‑free cheese alternative instead of feta for a different flavor or to keep it vegan.
  • Swap Kalamata olives for green olives or sun‑dried tomatoes for a different taste profile.
  • Add a handful of spinach or arugula for extra greens and variation.

Nutrition

Find it online: https://recipesbyliza.com/mediterranean-chickpea-salad-with-lemon-vinaigrette/