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Mediterranean Chickpea Salad: Bright, Quick, Irresistible
Print Recipe

Mediterranean Chickpea Salad

Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes

Ingredients

  • 2 cups cooked chickpeas or one 15-ounce can, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup pitted olives halved (Kalamata if you’re feeling fancy)
  • 1/4 cup feta cheese crumbled (skip if dairy-free)
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon chili flakes for a pep rally in your mouth

Instructions

  • Grab a big bowl and dump in the chickpeas. If you’re using canned, give them a good rinse to rattle off that briny vibe.
  • Add tomatoes, cucumber, red onion, olives, and parsley. Give everything a quick toss so colors mingle like a good group chat.
  • Crash in the olive oil, vinegar or lemon juice, oregano, and a pinch of salt and pepper. Toss again until the dressing coats every ingredient.
  • Sprinkle feta on top, unless you’re dairy-free, then skip it and pretend it’s a feta-flavored dream. Add chili flakes if you want a little heat.
  • Let it rest for 10 minutes if you can wait. The flavors grab hands and waltz together. Serve chilled or at room temp.