There’s nothing better than a fresh, vibrant salad that’s both satisfying and nourishing! This Mediterranean Chickpea Salad is my go-to when I want something light yet hearty, bursting with flavor and full of wholesome ingredients. Inspired by classic Greek flavors, this salad combines crisp cucumbers, juicy cherry tomatoes, tangy feta, and briny olives with protein-packed chickpeas, making it a complete meal or the perfect side dish. Tossed in a zesty homemade vinaigrette, it’s easy to make, incredibly refreshing, and keeps well for meal prep. Whether you’re serving it at a summer picnic, a family dinner, or just meal-prepping for the week, this salad will not disappoint!
Ingredients:
For the Salad:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 ½ cups cherry tomatoes, halved (mix of red and yellow for color)
- 1 cup cucumber, sliced
- ½ small red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup feta cheese, cubed or crumbled
- 2 tablespoons fresh parsley, chopped
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ a lemon
Instructions:
- Prepare the Salad:
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and chopped parsley.
- Make the Dressing:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and lemon juice until well combined.
- Assemble & Toss:
- Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
- Let it Marinate (Optional):
- For the best flavor, let the salad sit in the fridge for 15-20 minutes before serving to allow the flavors to meld.
- Serve & Enjoy!
- Serve chilled or at room temperature as a light meal, side dish, or stuffed in pita bread for a delicious wrap.