Fresh Mediterranean Salad Chickpeas (Printable)

Crisp vegetables, chickpeas, olives, and fresh herbs come together for a light, flavorful Mediterranean dish.

# 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)

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

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

# How-To Steps:

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

# Expert Advice:

01 -
  • Everything stays crisp and bright, no wilting or sogginess even after an hour.
  • You can double it without thinking, and it feeds a crowd without turning on the stove.
  • The dressing clings to every chickpea and olive, so each forkful tastes complete.
02 -
  • If you dress the salad too early, the cucumber and tomatoes will release water and dilute everything, so toss it just before serving.
  • Rinsing the chickpeas is not optional, the canned liquid makes the dressing taste tinny and dull.
  • If the dressing tastes too sharp, add a tiny pinch of sugar or a drizzle more olive oil to round it out.
03 -
  • Let the salad sit for ten minutes after tossing, the vegetables release just enough juice to make the dressing creamier.
  • If your olive oil is too strong, cut it with a neutral oil like grapeseed to let the lemon shine through.
  • Always taste a chickpea after rinsing, if it tastes bland, season the salad more aggressively to compensate.
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