Fresh Mediterranean Salad Chickpeas (Printable)

A fresh, colorful salad with chickpeas, olives, veggies, and a bright lemon-olive oil dressing.

# What You 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 feta cheese, crumbled (optional, omit for vegan)

→ 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 Make It:

01 - In a large salad bowl, mix cucumber, cherry tomatoes, red onion, bell pepper, chickpeas, olives, and parsley until evenly distributed.
02 - Whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Sprinkle crumbled feta cheese on top if desired for extra flavor and texture.
05 - Serve immediately or refrigerate for 15–30 minutes to allow flavors to meld before serving.

# Expert Suggestions:

01 -
  • It comes together in minutes and requires zero cooking, which means you can make it even when youre too tired to turn on the stove.
  • Every bite feels crisp and refreshing, with just enough richness from the olives and chickpeas to keep you satisfied.
  • The leftovers actually taste better the next day after everything has had time to soak up the dressing.
02 -
  • If you dress the salad too early, the cucumbers will start to weep and make everything watery, so add the dressing just before serving unless youre planning to eat it within the hour.
  • Rinsing the red onion slices in cold water for a minute takes away that harsh bite and leaves only the sweet crunch.
03 -
  • If you want the chickpeas to taste less canned and more integrated, toss them in a little olive oil and oregano and roast them at 400°F (200°C) for 15 minutes before adding them to the salad.
  • Let the salad sit at room temperature for 10 minutes before serving, cold ingredients mute flavor, and this tastes best when its cool but not ice-cold.
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