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Mediterranean Chickpea Salad Recipe
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5 from 1 vote

MEDITERRANEAN CHICKPEA SALAD

This Mediterranean chickpea salad recipe is nothing short of amazing! It’s bursting with vibrant flavors and is packed with protein and fiber!
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: chickpea salad, Mediterranean chickpea salad, Mediterranean chickpea salad recipe
Servings: 6 servings

Ingredients

For The Salad:

  • 2, 15.5-ounce cans of chickpeas (garbanzo beans) rinsed and drained
  • 1 cup diced cucumber
  • 1 cup diced red bell pepper
  • 1 cup cherry tomatoes quartered
  • 3 ounces crumbled light feta cheese
  • 1/4 cup diced red onion
  • 1/4 cup pitted kalamata olives chopped

For The Dressing:

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove crushed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste

Instructions

  • Rinse and drain the canned chickpeas. Pat them dry with towels to remove any excess moisture, then place them in a large bowl.
  • Dice the cucumber, red bell pepper, and red onion. Quarter the cherry tomatoes and chop the olives.
  • Add the cucumber, red bell pepper, cherry tomatoes, crumbled light feta cheese, red onion, and Kalamata olives to the bowl with the chickpeas. Toss gently to combine.
  • In a separate small bowl, whisk together the lemon juice, olive oil, crushed garlic, Dijon mustard, oregano, basil, parsley, salt, and pepper until combined.
  • Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
  • Transfer the salad to an airtight container and chill it in the refrigerator for at least 30 minutes, or until ready to serve, to let the flavors meld together.

Video

Notes

  • Chickpeas: You can substitute the chickpeas with white beans, like cannellini or Great Northern beans, for a slightly creamier texture and milder flavor.
  • Olives: You can swap the Kalamata olives for any olives you love. Green olives, black olives, or a mix of different kinds all work well.
  • Storage: Store any leftovers in an airtight container in the fridge for 3-4 days.
 
WW Points: 2 points per serving
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Nutrition

Calories: 217kcal | Carbohydrates: 27.8g | Protein: 9.8g | Fat: 8.3g | Saturated Fat: 2.7g | Cholesterol: 13mg | Sodium: 283mg | Fiber: 7.2g | Sugar: 7g