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mediterranean chickpea salad in bowl
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5 from 40 votes

15-Minute Mediterranean Chickpea Salad

Mediterranean chickpea salad is a light, bright, and beautiful salad that is easy to make. Chickpeas are combined with cucumbers, bell pepper, red onion, olives, avocado, feta, and fresh herbs for a salad that is hearty enough for a lovely lunch and also perfect for a dinner side dish.
Prep Time15 minutes
Total Time15 minutes
Course: salad, side dish
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Fat, Vegan
Servings: 8 servings
Calories: 169kcal
Author: Dani Spies

Ingredients

  • 2-15 ounce cans of chickpeas, drained and rinsed
  • 1 English cucumber, chopped into bite-sized pieces
  • 1/2 red onion, finely diced
  • 2 cups yellow and orange bell peppers, diced
  • 1/2 cup Kalamata olives, sliced in half
  • 1/2 cup feta cheese, crumbled
  • 1 avocado, chopped
  • 1/4 cup fresh chopped herbs, (I used mint and basil)
  • salt and pepper to taste

Salad Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

Salad Dressing

  • In a small spouted cup or mason jar, combine extra virgin olive oil, lemon juice, dijon mustard, garlic, salt, and pepper.  Whisk until well combined.

Mediterranean Chickpea Salad

  • Drain and rinse the chickpeas before placing into a large bowl.  Add on the cucumber, red onion, bell peppers, kalamata olives, feta cheese, avocado, mint and basil. Set aside.
  • Drizzle the dressing over the salad and gently toss until all the beans and veggies are coated in the seasoning.  Adjust seasonings and enjoy!

Video

Notes

  • Avocado - choose an avocado that is just ripe and not too soft.  If not eating this salad right away, leave out the avocado and add it in right before serving.
  • Meal prep - store this salad in an airtight container and keep it in the fridge for up to five days.
  • Fresh herbs - if you don't want to be bothered with chopping fresh herbs, sub in one tablespoon of dried herbs (oregano, basil, and mint would all work well).

Nutrition

Calories: 169kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 392mg | Potassium: 309mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 1mg