10-Minute Mediterranean Chickpea Salad: The Ultimate Quick Summer Lunch
A fresh and vibrant Mediterranean chickpea salad loaded with crisp vegetables, feta cheese, and a zesty homemade dressing. Perfect as a quick main or healthy side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Quick and Easy Salads
- Method: Tossed
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ¾ cup chopped cucumber
- â…” cup sliced cherry tomatoes
- ½ cup chopped red bell pepper
- â…“ cup sliced kalamata olives
- ¼ cup chopped red onion
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
1. Assemble all of the chickpeas, cucumber, tomatoes, bell pepper, olives, red onion, feta cheese, and parsley in a large bowl.
2. In a mason jar or small container, combine olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper, then shake well to emulsify.
3. Pour the dressing over the salad.
4. Toss everything together until well combined.
5. Serve cold or at room temperature.
Notes
Use low-sodium chickpeas and rinse them well to enhance flavor.
Swap or add vegetables like carrots, celery, or green olives for variation.
Add protein such as grilled chicken or tuna for a heartier meal.
Store leftovers in the refrigerator for up to 3 days.
For a vegan version, omit feta or use a plant-based alternative.