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Bright Zesty Mediterranean Chickpea Salad: Easy 15-Minute Recipe

Mediterranean chickpea salad - featured image
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A quick, no-cook salad with chickpeas, fresh vegetables, and a tangy lemon-herb dressing. Perfect for hot days, meal prep, or a healthy lunch that’s ready in 15 minutes.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, finely diced
  • ½ cup Kalamata olives, halved
  • ¾ cup feta cheese, crumbled
  • ½ cup roasted red peppers, chopped
  • ¼ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped

Instructions

  1. Prep the chickpeas: Open both cans of chickpeas and pour them into a colander. Rinse thoroughly under cold running water for about 30 seconds. Shake the colander to remove excess water, then let them drain while you prep the other ingredients.
  2. Make the dressing: In a small bowl or mason jar, combine the fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Let it sit for 2-3 minutes. Add the extra virgin olive oil and whisk vigorously (or shake the jar) until the dressing is emulsified and slightly thickened. Taste and adjust salt or acidity. Set aside.
  3. Chop the vegetables: Dice the English cucumber into bite-sized pieces (about ½-inch cubes). Halve the cherry tomatoes. Finely dice the red onion. If you’re sensitive to raw onion, soak the diced pieces in cold water for 5 minutes, then drain well. Chop the roasted red peppers and halve the Kalamata olives.
  4. Combine the salad: Add the drained chickpeas, cucumber, tomatoes, red onion, olives, and roasted red peppers to a large mixing bowl. Pour about three-quarters of the dressing over the top and toss gently with a large spoon or spatula until everything is evenly coated.
  5. Add the feta and herbs: Gently fold in the crumbled feta cheese and most of the fresh parsley. Reserve a little feta and parsley for garnish. Toss once more, very gently.
  6. Rest and serve: Let the salad sit at room temperature for 5-10 minutes before serving. Garnish with the reserved feta and parsley just before serving.

Notes

For best flavor, let the salad rest at room temperature for 5-10 minutes before serving. If making ahead, reserve half the dressing and add it just before serving to keep vegetables crisp. Soak diced red onion in cold water for 5 minutes to mellow its bite.

Nutrition

Keywords: chickpea salad, Mediterranean salad, quick salad, no-cook salad, healthy lunch, meal prep, vegetarian, gluten-free

Find it online: https://yumbelle.com/bright-zesty-mediterranean-chickpea-salad-easy-15-minute-recipe/