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!
Servings: 8
Cost: $10
Equipment
- chef's knife
- cutting board
- wooding spoon
- whisk
Ingredients
- 15 ounce can Chickpeas rinsed and drained well
- 15 ounce can Black Beans rinsed and drained well
- 2 cups 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
Instructions
- In a large bowl, toss together the chickpeas, black beans, cucumbers, tomatoes, olives, parsley and mint until well combined. Set aside.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, zest and garlic. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss to combine.
- Cover the salad and transfer to the refrigerator for 30 minutes.
- Serve immediately or store in an airtight container until ready to serve.
Video
Notes
• Make-Ahead: Best flavor after 30–45 minutes; even better on day 2.
• Storage: Refrigerate up to 5 days in an airtight container.
• Herbs: Add mint just before serving for maximum freshness.
• Onion Tip: Soak sliced red onion in ice water for 10 minutes to mellow.
• Beans: Use 2 cans chickpeas (or 3½–4 cups cooked). For home-cooked, 1 can ≈ 1¾–2 cups cooked.
• Variation: Add ½–1 cup black beans for a heartier twist.
• Crunch Control: If prepping more than 1 day ahead, fold in cucumbers and herbs just before serving.
• Heat Option: Jalapeño or a pinch of red pepper flakes.
• Dressing: If the salad tastes flat, add a squeeze of lemon and a pinch of salt to brighten.
• Serving Ideas: Pita or naan, leafy greens, quinoa or couscous; pair with grilled chicken, salmon, shrimp, or lamb.
• Storage: Refrigerate up to 5 days in an airtight container.
• Herbs: Add mint just before serving for maximum freshness.
• Onion Tip: Soak sliced red onion in ice water for 10 minutes to mellow.
• Beans: Use 2 cans chickpeas (or 3½–4 cups cooked). For home-cooked, 1 can ≈ 1¾–2 cups cooked.
• Variation: Add ½–1 cup black beans for a heartier twist.
• Crunch Control: If prepping more than 1 day ahead, fold in cucumbers and herbs just before serving.
• Heat Option: Jalapeño or a pinch of red pepper flakes.
• Dressing: If the salad tastes flat, add a squeeze of lemon and a pinch of salt to brighten.
• Serving Ideas: Pita or naan, leafy greens, quinoa or couscous; pair with grilled chicken, salmon, shrimp, or lamb.
Nutrition
Calories: 151kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 752mg | Potassium: 419mg | Fiber: 8g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg