Mediterranean Chickpea Salad

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.

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4.7 from 6 reviews

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.



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.