Mediterranean Chickpea Salad

This mediterranean chickpea salad is perfect as a refreshing lunch or wholesome side dish in summer!

This fresh and colorful salad is made of chickpeas, cucumbers, red bell peppers, cherry tomatoes, red onions, feta cheese, and parsley, with a lemon vinaigrette as the dressing.

This nutritious salad is a healthy and filling meal. Another benefit is that you can make it ahead of time, as it will keep in the fridge for up to five days, which makes it perfect for meal prep. And it’s also great as a snack on-the-go!

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your mediterranean chickpea salad!

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5 from 1 vote

Mediterranean Chickpea Salad

By Christina

Yields: 8 servings

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

This mediterranean chickpea salad is perfect as a refreshing lunch or wholesome side dish in summer!

Ingredients

For the Dressing

• 1/3 cup (75 g) olive oil
• 1/4 cup (60 ml) fresh lemon juice (from 1 lemon)
• 1 teaspoon (5 g) Dijon mustard
• 1/2 teaspoon (3.5 g) honey
• 1 garlic clove, minced
• Salt and pepper, to taste

For the Salad

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 large cucumber, quartered lengthwise and sliced 1/4-inch thick
• 1 red bell pepper, cut into small cubes
• 2 cups (300 g) cherry tomatoes, halved
• 1 small red onion, diced
• 5 ounces (142 g) feta cheese, cut into small cubes
• 1/4 cup (15 g) flat-leaf parsley, finely chopped

Instructions

• For the Dressing: Add all the ingredients for the dressing to a small bowl and whisk together.
• For the Salad: Add all the ingredients for the salad to a large bowl.
• Pour the dressing over the salad and gently toss. Transfer the salad to a large serving bowl and serve immediately, or cover and chill until ready to serve.

Notes

Storage Instructions: This salad will keep in the refrigerator stored in an airtight container for up to 5 days.

Make-Ahead Instructions: This salad can be made ahead of time as it will keep in the refrigerator for up to five days. This makes it perfect for meal prep.

Adapted from Downshiftology.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!