The flavors are bold and fresh, and the recipe can be made a day or two in advance. Makes 16 servings.

Mediterranean inspired chickpea salad with olives, cucumber, tomatoes, onion, in a white bowl on a blue background sitting next to a small bowl of capers, a parsley sprig and a white and red striped kitchen towel.

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How I made my Mediterranean chickpea salad dairy free:

As of March 2018, this recipe has been updated to make it dairy free. I’ve added capers in place of feta cheese, and I cut back the amount of oil in the dressing to make it a bit healthier.

Without the saltiness of the feta cheese, I decided to use Kalamata or Greek olives in place of the black olives I used to use. I love the salad both ways, so I’m keeping both versions of the recipe on this post, for readers who are still looking for the original version.

Mediterranean inspired chickpea salad with olives, cucumber, tomatoes, onion, in a white bowl on a blue background sitting next to a small bowl of capers, a parsley sprig and a white and red striped kitchen towel.

I love having chickpeas in a salad. It makes any salad more filling and seemingly more healthy. I made this Mediterranean chickpea salad as an alternative to my corn & chickpea fiesta salad, which was one of my first blog recipes.

Ever since, I had been planning on making another version of it, and this is it. It’s simple, refreshing and so easy to make.

Mediterranean inspired chickpea salad with olives, cucumber, tomatoes, onion, in a white bowl on a blue background sitting on top of a small bowl of capers, a parsley sprig and a white and red striped kitchen towel.

I made when we were on our houseboat in Amsterdam (minus the oregano but it was still fantastic) and I brought it to Julia’s to eat before a game a few weeks ago. And now, I’ve made it again for you.

It makes a lot of salad so feel free to cut the recipe in half if you only want a few servings, and you can increase the amount of olives if you like them – Marc isn’t a big fan so I usually keep the olives to a minimum for his sake.

Mediterranean inspired chickpea salad with olives, cucumber, tomatoes, onion, in a white bowl on a blue background sitting next to a small bowl of capers, a parsley sprig and a white and red striped kitchen towel.

Tips for making the best mediterranean chickpea salad:

  • Use the best beans you can. I’ve used “cheap” brands in the past, and I find that the beans aren’t a soft or as flavorful, so I spend the extra fifteen or twenty cents on name brand cans.
  • Make the salad ahead, but keep the dressing separate until you’re ready to serve because the salt will draw out the juices from the vegetables and the longer they sit, the more bland they’ll get. So just wait.
Mediterranean inspired chickpea salad with olives, cucumber, tomatoes, onion, in a white bowl on a blue background sitting on top of a small bowl of capers, a parsley sprig and a white and red striped kitchen towel.

More chickpea recipes you’ll love:

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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad | This healthy, vegan recipe is filled with protein, loaded with veggies and tossed with a simple vinaigrette. It’s great for meal prep and a perfect summer lunch. #chickepea #salad

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 16 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

Ingredients

Scale

For the salad:

  • 3 15-ounce cans chickpeas, drained and rinsed
  • 1 pint grape tomatoes, quartered
  • 2 English cucumbers, seeded and chopped
  • 1 red bell pepper, chopped
  • 1/41/2 cup diced red onion (amount to taste)
  • 3/4 cup sliced Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons capers

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice (or white wine vinegar)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine salad ingredients in a large bowl.
  2. In a small bowl, whisk together dressing ingredients.
  3. Add dressing to salad, stirring to coat evenly, about 10 minutes before serving.

Nutrition

  • Serving Size:
  • Calories: 131
  • Sugar: 2 g
  • Sodium: 336.2 mg
  • Fat: 6.5 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 15.4 g
  • Fiber: 4.5 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg

Keywords: easy, vegan, cold, dairy free, gluten free, summer, healthy, protein

For the original version with feta, use these ingredients and the same dressing & mixing method:
  • 3 cups chickpeas, drained and rinsed
  • 2 cups halved cherry tomatoes
  • 1 English cucumber, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, finely chopped
  • ¼ cup chopped fresh parsley
  • ½ cup sliced black olives
  • 1 cup crumbled feta

Last Updated on December 8, 2021 by Melissa Belanger

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Recipe rating

48 Comments

    1. Thanks for bringing this to my attention. I’ve edited the recipe to make it a little more clear. I hope that helps!

    1. I’m sorry, but I don’t. I am not 100% sure that nutrition calculators are accurate, so I don’t want to publish the information (just in case it’s wildly wrong). You can definitely try it for yourself though! Sorry I can’t be of more help.

  1. I absolutely loved this recipe when I tried the original version with feta, and I’d love to remake it. However, I see on this page you say you still have both up, but I only seem to see the new one, is the original still available?

    1. Hi! I honestly just deleted the old version yesterday because the search engines are getting confused with the recipe formatting. The only difference is that the new version uses capers instead of feta, and kalamata olives instead of black olives. Feel free to switch them out and use add as much or as little feta as you like. I promise it will be the same though if you just make those two swaps.

  2. I started eating this without even adding the dressing and it is perfection. I find capers and olives add enough salt. I have a jar of roasted red bell peppers, may add some.

    1. You could add the feta if you want! It’s your salad. It’s just not dairy free. The only difference is that I swapped the capers for feta and used a different type of black olive.

  3. Hi There,

    I was looking for the version that had the feta cheese, but can’t seem to find it. Am I missing a link as you mention that you will keep that version within this post. Thank you!

    Lisa

    1. I’m not sure what happened to it, if it got deleted in an update or what, but I’ve added the original list of ingredients below the recipe card! Sorry about that.

  4. Thank you, thank you thank you for keeping the original recipe in this post. The original version is a summer family favorite. My daughter cannot stand capers but eats feta by itself as a snack and I would have been so sad to not be able to find the original again this summer to enjoy. Love it!

  5. Love this recipe! Easy, quick, filling, healthy. My husband fell in love with this salad. I made it about 2-3 weeks ago and he wanted me to make it again same week, but I had to figure out which Pin this particular recipe was & what board I had pinned it on 😂👩🏽‍🍳. So now I know where to look for it, “my Vegetarian board”,