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Salads

Mediterranean Chickpea Salad

This protein-packed Mediterranean chickpea salad is filled with vegetables and hint of salty capers with a simple vinaigrette. It’s a great side dish and it can pull double duty as a healthy, vegan lunch to last through the week.

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.

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.

Print
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.

Dairy Free Mediterranean Chickpea Salad


  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 16 1x
Scale

Ingredients

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.
For the original version with feta, use these ingredients and the same  mixing method:
  • ⅓ cup olive oil
  • ⅓ cup lemon juice
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 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
  • ½ cup sliced black olives
  • 1 cup crumbled feta

Last Updated on

  • Reply
    ANerdCooks
    May 2, 2013 at 2:32 am

    This recipe is soo right up my alley. I want to dive right in. Thanks so much for sharing it!

    • Reply
      brookeschweers
      May 7, 2013 at 6:12 am

      Yum this looks super delicious and healthy 🙂 Would make a great lunch!

  • Reply
    Margaret Jean
    July 22, 2013 at 7:05 pm

    I just made this and it was delicious! Can’t wait to make it again!

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    Cass
    August 29, 2013 at 9:49 pm

    I will be trying this recipe out for a Mediterranean potluck dinner I’m going to – looks delicious!

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    Mac
    April 2, 2015 at 3:35 pm

    How long do you think this would keep in the fridge?

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    April 13, 2015 at 10:39 am

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    June 20, 2015 at 7:14 am

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  • Reply
    Elena Wolf
    November 10, 2015 at 10:10 am

    I have a question. The dressing recipe is not seperate so what is in the dressing?

    • Reply
      Melissa Belanger
      November 10, 2015 at 11:12 am

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

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  • Reply
    Sarika
    September 20, 2016 at 10:13 am

    Do you know the nutrition in this salad?

    • Reply
      Melissa Belanger
      September 20, 2016 at 9:27 pm

      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.

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  • Reply
    Millie
    January 3, 2019 at 12:50 pm

    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?

    • Reply
      Melissa Belanger
      January 3, 2019 at 3:39 pm

      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.

  • Reply
    hicountryho
    January 7, 2019 at 9:12 am

    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.

  • Reply
    Mlb
    February 7, 2019 at 3:16 pm

    I liked the old recipe with the feta cheese much better than the dairy free version.

    • Reply
      Melissa Belanger
      February 7, 2019 at 6:09 pm

      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.

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    Lisa
    March 5, 2019 at 12:10 pm

    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

    • Reply
      Melissa Belanger
      March 5, 2019 at 2:47 pm

      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.

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