This Mediterranean chickpea salad with feta is made with chickpeas, crisp cucumber, bell pepper, tomatoes, red onion, Kalamata olives, feta cheese, and a simple lemon vinaigrette. It is fresh, colorful, and easy to serve as a vegetarian lunch, potluck salad, or side dish with grilled chicken, burgers, or seafood.
Mediterranean Chickpea Salad with Feta
This chickpea salad is a simple no-cook recipe that works well for summer dinners, potlucks, meal prep, or quick lunches. The chickpeas make it hearty, while the cucumber, tomatoes, bell pepper, red onion, olives, and feta keep it fresh and flavorful.
The lemon vinaigrette is light and tangy, so the salad can be served cold or at room temperature. It also holds up better than lettuce-based salads, which makes it a good make-ahead option.
Ingredients for Mediterranean Chickpea Salad
This salad is made with chickpeas, cucumber, bell pepper, red onion, Kalamata olives, feta cheese, and cherry tomatoes. Try to cut the vegetables into similar-sized pieces so the salad is easy to scoop and every bite has a little of everything.
For the dressing, you’ll need olive oil, white wine vinegar, lemon juice, parsley, salt, and black pepper. Red wine vinegar also works if you prefer a sharper Mediterranean-style vinaigrette.
Make-Ahead Tips
This salad can be made ahead, but it is best to drain the chickpeas well and avoid adding extra liquid from the tomatoes or cucumber. If making it several hours ahead, toss the salad with only part of the dressing, then add more right before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Stir before serving, and add a little extra lemon juice or vinegar if the flavor needs refreshing.
What to Serve with Mediterranean Chickpea Salad
Serve this chickpea feta salad as a vegetarian lunch, a potluck side, or a fresh side dish with grilled meats and seafood. It pairs well with:
Mediterranean Chickpea Salad with Feta
- Total Time: 15 min
- Yield: 6 servings, as side dish 1x
- Diet: Vegetarian
Description
A fresh Mediterranean chickpea salad with feta, cucumber, tomatoes, bell pepper, red onion, Kalamata olives, and a simple lemon vinaigrette.
Ingredients
For the Salad
- 2 15-ounce cans no-salt-added chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 1 red bell pepper, chopped
- ¼ red onion, thinly sliced
- ½ cup sliced Kalamata olives
- ½ cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- Freshly ground black pepper, to taste
For the Lemon Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar or red wine vinegar
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, Kalamata olives, feta, and cherry tomatoes.
- In a mason jar or small bowl, combine the olive oil, vinegar, lemon juice, parsley, salt, and pepper. Shake or whisk until combined.
- Pour the dressing over the salad and toss gently to combine.
- Serve right away or refrigerate until ready to serve. Stir before serving and adjust with extra lemon juice, vinegar, salt, or pepper if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Salt: Feta and Kalamata olives are salty, so start with less salt and add more to taste.
Make-ahead: If making this salad ahead, drain the chickpeas well and add only part of the dressing at first. Toss with more dressing right before serving if needed.
Red onion: For a milder onion flavor, soak the sliced red onion in ice water for 5–10 minutes, then drain.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad, Side Dish
- Method: No Cook
- Cuisine: Mediterranean
MEDITERRANEAN CHICKPEA AND FETA SALAD
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Came out great!
I love this recipe! I’ve made it for various club potlucks and always get tons of compliments! It is my go-to salad.
Came out great! Love it!
Great recipes BUT... NEED SERVING SIZE AND NUTRITIONAL INFO PLEASE.
Yes serving size would really help.
Made this and it's a definate keeper!
Yum! . I eat very plainly (some people say my eating is “boring” however I put some of this salad on top of my spinach & salmon and it BURST with FLAVOR & also ENJOYMENT! Thanks Toni for bringing it to our potluck
Very delicious! Will be a great thing to take to work as a healthy but tasty meal option.
Made this. Very hearty and healthy salad. Will definitely make again.