June 10, 2018 · 53 Comments

Mediterranean Chickpea Salad

Name: Mediterranean Chickpea Salad
Prep time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 1 15 oz low sodium chickpeas (rinsed and drained); 1/2 cup kalamata olives (sliced); 1 English cucumber (diced (peel on or off is fine)); 3 roma tomatoes (chopped); 1/2 red onion (diced finely); 1/3 cup crumbled feta; 2 cloves garlic (minced); 2 tablespoons red wine vinegar; 1/2 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt

Allergy Friendly Recipes· Real Food· Salads

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Mediterranean Chickpea Salad: A hearty meatless chickpea salad that is filled with classic Mediterranean flavors and flair. This dish is perfect to stand alone as an entree, served as a side dish, or even used as a party dip.

Do you love the flavors of the Mediterranean Cuisine as much as I do?

Olive oil, tangy capers, fresh tomatoes, oregano, salty kalamata olives, feta……what is not to love?

And I know I have featured these flavors in so many dishes like my Mediterranean Frittata, Pasta Salad, Greek Qunioa Salad, Mediterranean Chicken Skillet, and Greek Pinwheels, but the flavors are just TOO GOOD to miss out on.

Or maybe you just want to be transported out of winter with a fresh dish that can be made year round–I am totally there. I think I would sell my left arm to be in the Mediterranean to soak up some sunshine.

Since no one has offered me up a trip to Greece’s coastline and I do love the Cuisine there greatly, I decided I would transport myself out of the dreary winter weather with a fresh salad that is filled with classic Mediterranean flavors.

Mediterranean Chickpea Salad

Look at those juicy olives, and perfectly ripe tomatoes………so good. But then you add diced cucumbers, feta, red wine vinegar and oregano and there is a flavor explosion.

The chickpeas provide texture and protein, as well as fiber, making this salad substantial enough it can stand alone as an entree.

However, the options for how you choose to serve this Greek Chickpea Salad are endless.

How to serve Mediterranean Chickpea Salad

A refreshing side dish to grilled chicken that has been drizzled with fresh lemon juice and olive oil.
Filled in a pita to take as a lunch to go.
Scooped up with pita chips as a refreshing dip at a party.
The filling of an omelet for a unique breakfast.
Served with Grilled Greek Chicken

Let your imagination guide you!

I personally enjoyed this easy chickpea salad as all of the above. I had to test it out before I shared it with you–right?

Take the 5 minutes to make this Greek Chickpea Salad. Then look at pictures of the coastline of the Mediterranean and pretend you are there. And if you happen to be reading this from the Greek Isles, please send me an invite!

Notes on Easy Mediterranean Chickpea Salad

Instead of using canned chicpeas, you can make dried chickpeas in the instant pot (without soaking–YAY!)
I love the combination of cucumbers, olives, tomatoes and eta in this simple Greek Salad, but feel to add in roasted peppers, pepperoncinis, green olives, capers, parsely, etc
If you are not looking for a Vegetarian Chickpea Salad, feel free to add in some pepperoni or salami or even grilled chicken.
For a Vegan Chickpea Salad, just omit the feta cheese. You may need an additional 1/2-1 teaspoon salt to replace the saltiness that the feta provides.
This chickpea salad will last in the fridge for 3-5 days. It is safe to eat at 5 days, but has the best taste between 1-3 days. It can not be frozen due to the fresh vegetables.

Let’s Make Chickpea Salad

Mediterranean Chickpea Salad

An easy meatless chickpea Salad made with olives, tomatoes, cucumbers and feta.

5 from 6 votes

Print Pin Rate

Course: Salad

Cuisine: Mediterranean

Keyword: Chickpea Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Servings:

Calories: 143

Author: Kristen Chidsey

Ingredients

1 15 oz low sodium chickpeas rinsed and drained
1/2 cup kalamata olives sliced
1 English cucumber diced (peel on or off is fine)
3 roma tomatoes chopped
1/2 red onion diced finely
1/3 cup crumbled feta
2 cloves garlic minced
2 tablespoons red wine vinegar
1/2 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon salt

Instructions

Mix together all ingredients and let chill for at least 2 hours for flavors to combine.

Notes

Instead of using canned chicpeas, you can make dried chickpeas in the instant pot (without soaking--YAY!)
I love the combination of cucumbers, olives, tomatoes and eta in this simple Greek Salad, but feel to add in roasted peppers, pepperoncinis, green olives, capers, parsely, etc
If you are not looking for a Vegetarian Chickpea Salad, feel free to add in some pepperoni or salami or even grilled chicken.
For a Vegan Chickpea Salad, just omit the feta cheese. You may need an additional 1/2-1 teaspoon salt to replace the saltiness that the feta provides.
This chickpea salad will last in the fridge for 3-5 days. It is safe to eat at 5 days, but has the best taste between 1-3 days. It can not be frozen due to the fresh vegetables.

Nutrition Facts

Mediterranean Chickpea Salad

Amount Per Serving

Calories 143 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 352mg15%

Potassium 285mg8%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 4g4%

Protein 6g12%

Vitamin A 310IU6%

Vitamin C 5.7mg7%

Calcium 74mg7%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

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Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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