Easy Mediterranean Chickpea Salad


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This Mediterranean Chickpea Salad is the quickest 10 minute vegetarian meal you’ll ever make. It’s loaded with garbanzo beans, sliced cucumber, kalamata olives, grape tomatoes, red onion, and tons of fresh parsley tossed in a super simple white wine vinaigrette.

Large white bowl with Greek chickpea salad garnished with fresh parsley

You’ll Love This

  • It’s so quick and easy! We’re talking 10 minutes from start to finish! All you’ve got to do is slice the cucumbers, tomatoes, and onions and mince the garlic for a simple, flavor-packed dinner! No fancy kitchen gadgets or cooking skills required.
  • It’s fresh and flavorful! When the temps are in the 90’s and the humidity is 80%, fresh salads are my go-to meal. This Mediterranean chickpea salad is a great way to use up veggies from the garden, farmer’s market or CSA this summer!
  • It’s great for meal prep! This is one of my favorite salads to make on Sunday night and then enjoy throughout the week for a quick and easy lunch. Especially during the summertime, when I don’t want to be spending all day in the kitchen. Having a batch of this ready to go ensures that I can enjoy the beautiful (AKA hot and humid) Wisconsin weather instead of standing in front of the fridge wondering what to eat!
Large white bowl with Greek chickpea salad garnished with fresh parsley

Instructions

Add chickpeas, tomatoes, cucumbers, olives, parsley, and onion to a large bowl. 

White bowl filled with ingredients to make a Mediterranean chickpea salad

In a small measuring cup, combine olive oil, white wine vinegar, fresh garlic, oregano, thyme, Dijon, and a couple large pinches of salt and pepper. 

Measuring cup filled with marinated chickpea salad dressing

Mix until well combined.

Measuring cup filled with marinated chickpea salad dressing

Pour over chickpea mixture.

White bowl filled with ingredients to make a Mediterranean chickpea salad

Toss to combine evenly. 

Large white bowl with Greek chickpea salad garnished with fresh parsley

Garnish with fresh parsley and crumbled feta cheese and serve with whole wheat pita bread and hummus. Drizzle with my quick and easy yogurt sauce for extra flavor!

Large white bowl with Greek chickpea salad garnished with fresh parsley and feta

Tips

  • If you’ll be enjoying this chickpea salad at a later date, I’d recommend waiting to add the feta cheese until just before serving. The feta will break down a bit as it sits in the dressing and the texture will be slightly compromised. Keep the feta fresh to make sure the flavors and texture are on point!
  • Switch up the veggies in this chickpea salad to suit your family’s taste or use up what you’ve got in the fridge. I’m not a huge raw tomato fan so I usually add extra sliced cucumber in their place. Sometimes we don’t have any fresh cucumber so I’ll add more olives instead. Customize this recipe and make it your own!
  • To bulk up this salad, I like to serve it with pita bread and a hearty dollop of hummus also!
  • If you have a couple extra minutes, try throwing together my quick and easy Dill Yogurt Sauce. It’s a cool tangy sauce loaded with fresh dill and lemon flavor that will take just a couple minutes to make! It would be the perfect drizzle for this salad.
Large white bowl with Greek chickpea salad garnished with fresh parsley

Easy Chickpea Dishes

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Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is the quickest 10 minute vegetarian meal you’ll ever make. It’s loaded with garbanzo beans, sliced cucumber, kalamata olives, grape tomatoes, red onion, and tons of fresh parsley tossed in a super simple white wine vinaigrette. 

  • Author: Kylie Lato
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x

Scale

Ingredients

  • 2 (15 oz.) can chickpeas, drained
  • 1 pint cherry tomatoes, halved
  • 1 cup sliced mini cucumbers
  • 1 cup kalamata olives
  • 1 cup fresh chopped parsley  
  • 1/2 a small red onion, diced

Dressing:

Serve with:

Instructions

  1. Add chickpeas, tomatoes, cucumbers, olives, parsley, and onion to a large bowl. 
  2. In a small measuring cup, combine olive oil, white wine vinegar, garlic, oregano, thyme, Dijon, and a couple large pinches of salt and pepper. 
  3. Mix until well combined. Pour over chickpea mixture.
  4. Toss to combine evenly. 
  5. Garnish with fresh parsley and crumbled feta cheese and serve with whole wheat pita bread and hummus. Drizzle with my quick and easy yogurt sauce for extra flavor!

Notes

If you’ll be enjoying this chickpea salad at a later date, I’d recommend waiting to add the feta cheese until just before serving. The feta will break down a bit as it sits in the dressing and the texture will be slightly compromised. Keep the feta fresh to make sure the flavors and texture are on point!

Switch up the veggies in this chickpea salad to suit your family’s taste or use up what you’ve got in the fridge. I’m not a huge raw tomato fan so I usually add extra sliced cucumber in their place. Sometimes we don’t have any fresh cucumber so I’ll add more olives instead. Customize this recipe and make it your own!

To bulk up this salad, I like to serve it with pita bread and a hearty dollop of hummus also!

If you have a couple extra minutes, try throwing together my quick and easy Dill Yogurt Sauce. It’s a cool tangy sauce loaded with fresh dill and lemon flavor that will take just a couple minutes to make! It would be the perfect drizzle for this salad.

Keywords: marinated chickpea salad, garbanzo bean greek salad, greek chickpea salad





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