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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.

Mediterranean Chickpea Salad

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


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



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


  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.


  • 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