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10-Minute Mediterranean Chickpea Salad

  • Author: Amy Estes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This Mediterranean Chickpea Salad is the best summer chopped salad! Made with canned chickpeas, tossed with crisp cucumber, sweet cherry tomatoes, crunchy bell peppers, onion, creamy feta cheese, and parsley. Dressed in a zesty, bright homemade Mediterranean dressing. Hearty enough to serve as a main meal or healthy side dish. 



For the chickpea salad

  • 2 (15-ounce) cans of chickpeas – drained and rinsed well
  • 3/4 cup chopped cucumber 
  • 2/3 cup sliced cherry tomatoes
  • 1/2 cup chopped red bell pepper
  • 1/3 cup sliced kalamata olives
  • 1/4 cup chopped red onion
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

For the dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Assemble all of the salad ingredients in a large bowl. 
  2. Add all of the dressing ingredients to a mason jar fitted with a lid and shake well to emulsify. 
  3. Pour the dressing over the salad and toss. 
  4. Serve cold or at room temperature. 


  • Use low-sodium chickpeas and make sure to drain and rinse them before using. This will help bring out their flavor more.
  • You can mix up the veggies and use chopped carrots, celery, bell peppers, or green olives.
  • Adding some more protein like chicken or tuna would also be delicious in this salad
  • Make it the day of or make it ahead and store it in the refrigerator for up to 3 days
  • To make this salad vegan, leave out the feta cheese or use vegan soft crumbled cheese.
  • Prep Time: 10 Minutes
  • Category: Quick and Easy Salads
  • Method: Tossed
  • Cuisine: Mediterranean

Keywords: Mediterranean Chickpea Salad, chickpea salad, chopped salad, chickpeas, mediterranean