Mediterranean Chickpea Salad Recipe // Video

Soooo easy to make, Mediterranean Chickpea Salad is fresh and full of vibrant flavors! My copy cat version of Trader Joe’s famous Balela Salad recipe, this one has olives for an added briny punch.

Overhead shot of Mediterranean Chickpea Salad in a blue and white bowl.

Ok, so there’s just ONE thing I hate about Trader Joe’s and it’s that they frequently discontinue some of my favorite things.  I won’t get into specifics but I become quite attached to various products (Helloooo, puffy pancake balls) that later vanish from the store shelves. No explanation….no apology. Just….POOF….gone.

AND….really there’s another thing I dislike….when they completely rearrange the whole store.  We live kind of far from the nearest Trader Joe’s so when I get the chance to visit it’s usually a big deal….and it’s usually squeezed into a bunch of other errands so I have limited time.  

I like to run into the store…grab what I need…and get the heck out of there because it’s always a zoo. Especially with those little ankle banger mini shopping carts with the flag so you can see them coming….but you never do. You never see the cart coming until it rams you in the achilles tendon. Am I right?

Close up of Mediterranean Chickpea Salad in a blue and white bowl.

Ok, so I’m rambling on here…..the one thing I always, always go for is the Balela Salad…which is a Mediterranean Chickpea Salad that’s packed with flavor and fresh EVERYTHING.  I used to grab this chickpea salad when I worked nearby and eat the whole container for lunch.  It always made me feel like I just pumped myself up with nutrients and revitalized my energy for the remainder of the day.

But the last few visits, I couldn’t find it anywhere! I don’t know if they were out….it was moved to another location….they discontinued it. Whatever the story was about the Mediterranean Chickpea Salad, I didn’t care. I needed to rectify the situation so I made my own….and I made it even better than the Trader Joe’s version! Ha!

AND it takes less time to make than it does for my to drive all the way to the store to buy it so….there’s that, too.

Overhead shot of ingredients for chickpea salad on a white background with a knife.

First….What are Chickpeas?

Also knows as garbanzo beans, Chickpeas are an annual legume that are packed with health benefits. An excellent source of lean protein, they’re also loaded with vitamin K, folate, phosphorus, zinc, copper, manganese, choline, and selenium. Fiber filled, chickpeas also contain exceptional levels of iron, vitamin B-6, and magnesium.

overhead shot of ingredients for chickpea salad in a glass bowl with herbs.

How do you make a Chickpea Salad?

There are really no rules to making a chickpea salad. For this Mediterranean Chickpea Salad recipe I grabbed ingredients that I are bright, vibrant and fresh….and commonly found in the popular Mediterranean diet.

What I love most about this chickpea salad is that you can customize it to your own preferences.  If you don’t like olives, leave them out….want something a little spicy, throw in a little bit of chopped jalapeno. It’s your salad your way.

Ingredients for chickpea salad in a glass bowl with a spatula.

The ingredients in THIS Mediterranean Chickpea Salad are:

  • Chickpeas
  • Black Beans
  • Red Onion
  • Tomato
  • Cucumber
  • Olives
  • Fresh herbs

So, simple and easy….and the chickpea salad dressing whips up in under 30 seconds.

dressing being poured over chickpea salad in a glass bowl.

How long does Chickpea Salad last in the fridge?

I like to make a big batch of this Mediterranean Chickpea Salad at the beginning of the week to pick at for light snacks or easy lunches.  It’s also a fantastic side dish for summer.  

This Chickpea Salad will last in the fridge for up to 5 days if stored in an airtight container.  It actually gets better the longer it sits because the dressing has time to flavor the ingredients of the salad.

Chickpea Salad is a great make ahead side dish for your next potluck or picnic.  It’s always the first to vanish and everyone always asks for the recipe.

overhead shot of mediterranean chickpea salad in a blue and white bowl.

What to Serve with Chickpea Salad

I love to serve this simple chickpea salad as a side dish for these favorite recipes:

Sliced baked chicken breast being basted with a blue silicone basting brush on a foil lined baking sheet.

Other FRESH SALAD Recipes to Try

Here are a few more of our favorite salads:

Cauliflower Rice Tabbouleh Salad on a white platter with pita bread and lemons from

Seriously, I could literally just make a meal of this chickpea salad all by itself.  It’s so filling and satisfying, you really don’t need anything else with it.  But we even enjoy it in the winter months alongside this Rotisserie Style Chicken.  It’s simple and amazing!

Bowl of green olives with chopped cucumber and herbs.

Want to see what else we have cooking? Follow us over on Instagram for more recipe inspiration!

Bowl of chickpea salad on a white background.

Close up of Mediterranean Chickpea Salad in a blue and white bowl.

Mediterranean Chickpea Salad Recipe

Simple, fresh, healthy and delicious! This easy Mediterranean Chickpea Salad is quick and easy to make. So perfect for picnics and potlucks!
5 from 9 votes
Prep Time 15 mins
Cook Time 0 mins
Resting Time 30 mins
Total Time 45 mins
Course adult snack, Appetizer, Salad
Cuisine American, Mediterranean, vegetarian
Servings 12
Calories 118 kcal


  • 1 15 ounce can Chickpeas rinsed and drained well
  • 1 15 ounce can Black Beans rinsed and drained well
  • 1 English Cucumber Chopped
  • 2 cups grape tomatoes sliced in half
  • 1/2 cup diced red onion
  • 1 cup green olives
  • 1/2 cup sliced black olives
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint optional

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 2 cloves garlic minced
  • kosher salt and fresh black pepper to taste


  • In a large bowl, toss together the chickpeas, black beans, cucumbers, tomatoes, olives, parsley and mint until well combined. Set aside.
    overhead shot of ingredients for chickpea salad in a glass bowl with herbs.
  • In a small bowl, whisk together the olive oil, vinegar, lemon juice, zest and garlic. Season with salt and pepper, to taste.
    dressing being poured over chickpea salad in a glass bowl.
  • Pour the dressing over the salad and toss to combine.
  • Cover the salad and transfer to the refrigerator for 30 minutes.
    Ingredients for chickpea salad in a glass bowl with a spatula.
  • Serve immediately or store in an airtight container until ready to serve.



This Mediterranean Chickpea Salad can be made up to 5 days in advance and stored in the refrigerator in an airtight container.


Calories: 118kcalCarbohydrates: 4gProtein: 1gFat: 12gSaturated Fat: 2gSodium: 267mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 445IUVitamin C: 7.5mgCalcium: 22mgIron: 0.4mg
Keyword balela, chickpea salad, salad
Tried this recipe?Let us know how it was!

16 comments on “Mediterranean Chickpea Salad Recipe // Video”

  1. what is the serving size?

  2. Excited ti\o make this but wanted to know if I could use kidney beans instead of the black beans.

  3. This salad is colorful & delicious. Living where I do it’s a challenge to get fresh herbs, but for this salad…so worth it. Thank you.

  4. I love, love, love this salad. I have modified it slightly from time to time (adding jalapeño for some zing, serving it with avocado, etc… ). There is rarely a time when a bowl of this salad is not in my fridge. 

  5. There is NEVER a time that this is not in my fridge since the first time I made it. I, like one of the other commenters, add pickled jalapeño for a little zing. I look forward to trying it with some avocado from time to time. However, I think this recipe is near perfection as it is!!

  6. Awesome salad, absolutely delicious!  I made this last night and even my husband loved it!  Only changes I made were I didn’t use any onion, I substituted dries parsley for fresh and I used bottled lemon and pepper dressing.  I needed to take a few shortcuts because I was short on time.  It came out great, next time I’ll make the dressing too!

  7. Made this today, omitting tomatoes and mint, and it is delicious! I also added a few fresh diced avocado pieces to each bowl. Love the dressing, too. So, so good.

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