Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is a bright, colorful and delicious salad with a simple dressing. Watch the video showing you how to make this Mediterranean Chickpea Salad, then scroll to the bottom of this post and print out the recipe so you can make it at home.
This is such an easy salad recipe to make, and it’s perfect for whipping up as a side dish when you’re entertaining guests too.
There are holidays looming ahead: Mother’s Day Memorial Day, and 4th of July! Do you have fun plans for the holidays this year? We’re still trying to figure it all out. Our Moms don’t live near us. And Memorial Day and 4th of July are always so fun as we do lots of barbecuing with friends.
This Mediterranean Chickpea Salad is the perfect recipe to serve for a special occasion or barbecue. It’s so very simple to throw together at the last minute, and you can even dress the salad ahead of time (encouraged!) for maximum flavor throughout the salad.
What are the ingredients for a Mediterranean Chickpea Salad?
You’ll need plenty of chickpeas, and canned chickpeas are perfectly fine for that. I do encourage you to purchase a good brand of chickpeas over the generic. I just find that they have a better quality taste and they look better visually too.
You’ll also need tomato, bell pepper, green onion, and parsley. And to round it all out, you’ll add Kalamata olives and crumbled feta cheese.
The dressing is homemade, and it’s very easy to whisk together. It’s just olive oil, yogurt, lemon juice, red wine vinegar, and a small bit of garlic, cumin, salt and pepper.
I love that the dressing acts as a marinade for the salad. It’s perfectly fine to dress this salad in the morning and serve it in the afternoon. Leftovers the next day are fabulous too!
Enjoy this really easy, Mediterranean Chickpea Salad. Just toss it all together, then toss again with the dressing- done! It can be served as a main dish or as a side dish. I prefer the side-dish idea with grilled steak or chicken.
Here are a few more salad recipes you might enjoy:
- Bacon and Brussels Sprouts Salad by Pinch of Yum
- Caesar Salad with Pancetta and Roasted Tomatoes by Recipe Girl
- Balela Salad by Reluctant Entertainer
- Shallot- Mustard Tomato Salad by Recipe Girl
Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is a super popular, delicious and easy salad recipe with a simple dressing.
Ingredients
Salad:
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/4 cup chopped Italian parsley
- 2/3 cup chopped bell pepper (mixed red, orange, yellow)
- 3/4 cup halved grape tomatoes
- 3 green onions, sliced
- 12 kalamata olives, halved
- 1/3 cup crumbled feta cheese
Dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons plain yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove, minced
- 1/4 teaspoon ground cumin
- salt and pepper, to taste
Instructions
-
In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss.
-
Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.
Recipe Video
Recipe Notes
- *4 WEIGHT WATCHERS Freestyle SmartPoints per serving (based on 6 servings)
- *Note: Much of the dressing ends up in the bottom of the serving bowl and doesn't end up being consumed. The calorie count reflects eating ALL of the dressing, so the actual amount is likely quite a bit less.
- *Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.
- *If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.
You MayAlso Like
Comments
Leave a Reply
Adding a jalapeno like I always do as this is maybe the 20th time I have made this salad. My daughter & I are addicted and argue over any leftovers.
I’ve made this several times since I found this recipe. It’s amazing. And…. it’s salad — add more of what you like and less of what you might not like. Doubling the recipe is always a good idea because it goes fast around my house! I run, and I find this is actually a wonderful, powerful breakfast to get me going before I run – I call it my rocket fuel! So delicious.
Hello would it be ok to make this 24hrs before we eat it?
yes!
I just made this and I absolutely loved it!! So fresh and light.
Just made this and it’s outstanding!!! Thanks for sharing!
Can you make this ahead. I know I can cut it in half as I’m the only one who will eat this, but I would like it to las a few days.
Should be fine for a few days…
Can I leave out yogurt. What can I substitute with. Hate yogurt or sour cream or cream cheese
I’m not sure- this particular recipe calls for yogurt!
I just made this salad and it was delicious! I definitely will be making this again! Thanks for posting!
What is the spice cumin, and what does it taste like?
You’ll find it with the other spices. To me, it has a bit of an earthy, southwestern flavor. It’s perfect in this salad!
I make something similar except substitute the olives/ tomato/ feta with
black beans/celery/niblets corn/cauliflower
And sub red wine vinegar with apple cider vinegar, sub cumin with oregano, and I don’t use yogurt.
Very popular appetizer in our huge family anytime of the year!