Description
This easy Chickpea Salad is packed with creamy chickpeas, crisp cucumber, juicy tomatoes, bell pepper, red onion, and fresh herbs. A bright lemon-olive oil dressing brings everything together for a healthy, satisfying salad perfect for lunch, meal prep, or as a side dish.
Ingredients
Salad Ingredients
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ small red onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- ½ cup crumbled feta cheese, optional
- ¼ cup Kalamata olives, sliced, optional
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the chickpeas: Drain and rinse the chickpeas thoroughly to remove any canning liquid. Pat them dry with a paper towel if desired to reduce excess moisture and keep the salad crisp.
- Combine the vegetables: In a large bowl, add the chickpeas, diced cucumber, halved cherry tomatoes, diced red bell pepper, finely diced red onion, chopped parsley, chopped mint, crumbled feta cheese (if using), and sliced Kalamata olives (if using). Mix gently to combine all ingredients evenly.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until the dressing is smooth and emulsified.
- Dress the salad: Pour the prepared dressing over the chickpea and vegetable mixture. Toss everything gently but thoroughly so the dressing coats all ingredients well, ensuring balanced flavor in each bite.
- Rest: Allow the salad to sit for 10 to 15 minutes before serving. This resting time lets the flavors meld together and enhances the overall taste of the salad.
- Serve: Serve the salad chilled or at room temperature. Garnish with extra lemon wedges and fresh herbs if desired. This salad pairs beautifully with warm pita bread, grilled chicken, fish, or can be used as a filling in wraps.
Notes
- For a vegan version, simply omit the feta or substitute with a vegan feta alternative.
- Add avocado, roasted red peppers, or cooked quinoa for extra variety and texture.
- This salad is excellent for meal prep and keeps well in the refrigerator for up to 3 days.
- If preparing several days ahead, store the dressing separately to maintain freshness.
- Serve alongside warm pita, grilled chicken, fish, or use it as a hearty filling for wraps for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
