A simple and fresh Mediterranean Salad packed with cucumbers, chickpeas, tomatoes, sweet peppers, parsley, and feta and topped with a lemon olive oil dressing. This salad is perfect as a side dish or as a whole meal at only 115 calories per serving!
I’m so excited to share this fun and festive salad with you today. It’s packed with beautiful healthy vegetables and it’s also pretty filling so you can have it as a side or a stand-alone lunch. Sometimes I like to toss in some cooked chicken or shrimp and call it a day. Feel free to add parmesan shavings, grilled beef or chicken, olives, hard-boiled eggs, or any protein to make this salad a complete meal and add a little more protein.
The feta cheese and lemon olive oil dressing make this salad really special. I sliced my cucumbers but feel free to be creative and shave them or spiralize them!
How to Make Mediterranean Chickpea Salad
Making this salad is all in the prep. Having a chopper on hand can be useful if you don’t like chopping veggies. To begin, drain and rinse the chickpeas and add them to a large bowl. Next, thinly slice or chop the cucumbers, slice the onions and sweet peppers, and add them to the same bowl as well. Don’t forget to add in your feta!
In a separate small bowl whisk all the ingredients for the dressing and then pour it on the salad.
If you’re lazy like I am sometimes, just toss all the ingredients for the dressing directly into the salad bowl and give it all a good toss. Taste and adjust the salt and pepper as needed.
Other additions to this salad
Although this salad is already super nutritious and delicious, I sometimes like to add whatever I have on hand for added texture, nutrition, and protein. Here are some delicious additions to try:
- Grilled Chicken: this Mediterranean grilled chicken is perfect.
- Healthy Grains: Cooked pearl couscous or quinoa are an excellent addition!
- Sliced olives: This classic Mediterranean ingredient pairs perfectly.
- Fried Halloumi cheese: One of my favorite ways of adding texture and crunch to this delicious salad.
Tips for Keeping The Salad Fresh & Storing
Although this salad hold up great in the fridge after it has been dressed, here are a couple of pointers on how to keep this salad fresh if you make it ahead of time:
- Dice all the veggies and combine just before serving
- Only add the dressing right before you plan on serving
- Keep salad covered in an airtight container or with plastic wrap
More Delicious Salads:
- Chicken Fajita Salad
- Green Goddess Salad
- Corn Tomato Avocado Salad
- Healthy Chicken Salad
- Southwest Avocado Salad
- Buffalo Chicken Salad
- Southwest Chicken Salad
Mediterranean Cucumber Chickpea Salad
Ingredients
- 1 (14oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, quartered
- 3-4 Persian cucumbers, sliced in half (or diced)
- ½ small red onion, or shallot, finely sliced
- 1/2 cup sweet peppers thinly sliced, optional
- 1/4 cup Crumbled Feta Cheese, plus more if desired
- 2 Tablespoons chopped fresh parsley, or basil, dill, or oregano
For the Dressing
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon distilled vinegar
- 2 cloves garlic, minced or crushed
- 1/2 teaspoon EACH dried mint, salt, black pepper
Instructions
- Rinse and drain chickpeas into a large salad bowl. Add the tomato, cucumber, onion, feta, and parsley.
- In a small bowl or jar, with the olive oil, lemon, vinegar, garlic, and seasoning.
- Pour the dressing over the salad and toss to coat well. Serve immediately or refrigerate until ready to serve.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
This was yummy and easy to make! I used less lemon juice – two tablespoons 🙂 thanks!
I’m excited about the Mediterranean salad! We have a weekly dinner with friends and are always trying new things! This will be great to try!
I will prepare it tomorrow. Thank you for sharing this delicious and easy salad recipe. I woul add green and black olives.