Mediterranean Chickpea Salad

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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.

mediterranean chickpea salad

When I first made this salad, I was pulled in by the colors.  The bell peppers (I used bright red and orange!), green parsley and onions, red tomatoes and black olives create quite a site to see.

This Mediterranean Chickpea Salad 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.  It’s one of those beautiful, marinated salads that improves with flavor the longer it’s refrigerated.

Bowl of Mediterranean Chickpea Salad

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.

Ingredients for Mediterranean Chickpea 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.  You can change up the vegetables, according to preference.  Maybe try chopped zucchini and/or cucumber too!

Dressing for Mediterranean Chickpea Salad

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.  It’s really delicious.

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!

Mediterranean Chickpea Salad

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:


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5 from 14 votes

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a super popular, delicious and easy salad recipe with a simple dressing.
Prep Time 20 minutes
Servings 6 servings
Calories 365kcal
Course Salad
Cuisine Mediterranean
Keyword chickpea salad, chickpeas, mediterranean, mediterranean chickpea salad



  • Two 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


  • 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


  • 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.



  • *if counting WW points, use reduced-fat feta cheese and nonfat plain yogurt.
  • *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.


Serving: 1(1/6th of the salad) | Calories: 365kcal | Carbohydrates: 42g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 235mg | Potassium: 532mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 30.9mg | Calcium: 132mg | Iron: 4.7mg
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  • Jen wrote:

    It it 365 calories per serving?

    • Lori Lange wrote:

      Yes- nutritional information states that it’s 365 calories per serving if the salad is divided into 6 servings.

  • Debbie Colletti wrote:

    Easy to follow and delish !

  • sunni wrote:

    best chickpea salad ever…making it for father’s day…very fresh and low calorie…thank you for posting this yummy creation…<3

  • Allison wrote:

    Excellent! Followed nearly to a tee. Subbed red onion for green onions because I had one and added most of an english cucumber that needed to get eaten. I’d add a little more cumin next time. Just personal preference. Otherwise I measured everything and the mix is perfect.

  • cindy jordan wrote:


  • Allyson Zea wrote:

    This salad looks so healthy and delicious! going to add it to our weekly meal plan!