Mediterranean Chickpea Salad Recipe

I used to think chickpea salad was just something you’d find at fancy delis or health food stores. My kids would wrinkle their noses at the mention of chickpeas, and honestly, I wasn’t sure how to make them taste good either.

Then I discovered this Mediterranean version that changed everything. It turns out chickpeas are like little flavor sponges—they soak up whatever you put with them. Add some fresh herbs, good olive oil, and a few simple ingredients, and suddenly you’ve got a salad that even my picky eaters will try. Plus, it’s one of those recipes that actually gets better after sitting in the fridge for a while.

What Kind of Chickpeas Should I Use?

You can absolutely use canned chickpeas for this salad – they’re convenient and work perfectly well. Just make sure to drain and rinse them thoroughly to remove that slightly metallic taste from the canning liquid. If you have the time and want to go the extra mile, cooking dried chickpeas from scratch will give you a firmer texture and better flavor, but it’s definitely not necessary. Whether you use canned or dried, try to avoid chickpeas that look mushy or broken, as you want them to hold their shape nicely in the salad.

Options for Substitutions

This Mediterranean salad is super forgiving when it comes to swaps – here’s what you can change up:

• Chickpeas: White beans, cannellini beans, or even black beans work great here. You can also use dried chickpeas if you cook them ahead of time – just use about ¾ cup dried.
• Kalamata olives: Any Mediterranean olives will do the trick – try green olives, castelvetrano, or even regular black olives if that’s what you have on hand.
• Feta cheese: Goat cheese crumbles or fresh mozzarella pearls make good substitutes. For a dairy-free version, just skip the cheese or try a plant-based feta alternative.
• Fresh herbs: If you don’t have fresh parsley or cilantro, use about 1 teaspoon each of dried herbs instead. Fresh dill or mint also work nicely in this salad.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or even extra lemon juice can step in here without any issues.
• Honey: Maple syrup or agave work just as well for sweetness. Use the same amount and mix it in the same way.
• Baby tomatoes: Regular tomatoes work fine – just dice them up. Cherry tomatoes are also a good swap if baby tomatoes aren’t available.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with chickpea salad is not properly draining and drying the chickpeas, which can make your salad watery and dilute all those Mediterranean flavors – pat them completely dry with paper towels after rinsing. Don’t cut your vegetables too large either, as bite-sized pieces help every forkful get the perfect balance of chickpeas, cucumber, tomatoes, and feta cheese. Another common error is adding the dressing too early, so wait until just before serving to toss everything together, or store the dressing separately if making ahead. For the best flavor, let your salad sit for about 15 minutes after mixing to allow the herbs and spices to meld together, and always taste before serving to adjust the lemon juice or salt as needed.

What to Serve With Mediterranean Chickpea Salad?

This chickpea salad is perfect on its own as a light lunch, but it also makes a great side dish for grilled chicken, lamb, or fish. I love serving it alongside warm pita bread or naan so you can scoop up all those Mediterranean flavors, and it pairs really well with hummus and other mezze-style appetizers. For a heartier meal, try it over a bed of mixed greens or quinoa, or stuff it into pita pockets with some extra fresh herbs. It’s also fantastic as part of a Mediterranean spread with olives, cheese, and crusty bread for a casual dinner party.

Storage Instructions

Refrigerate: This Mediterranean chickpea salad actually gets better as it sits! Store it in an airtight container in the fridge for up to 5 days. The flavors really meld together overnight, so I actually prefer eating it the next day. Just give it a good stir before serving since the dressing might settle.

Make Ahead: This is one of those perfect make-ahead salads for meal prep or entertaining. You can prep everything up to 2 days in advance and it’ll taste fantastic. I love making a big batch on Sunday for easy lunches throughout the week, or when I’m bringing something to a potluck.

Serve: Since this is a cold salad, there’s no need to reheat anything. Just pull it straight from the fridge and let it sit for about 10 minutes to take the chill off if you prefer. The cucumbers and tomatoes will release a bit of liquid over time, but that’s totally normal – just drain it off or stir it back in.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 28-34 g
• Fat: 62-70 g
• Carbohydrates: 72-84 g

Ingredients

For the salad:

• 15 oz chickpeas, rinsed and drained (about 1 1/2 cups)
• 1 cucumber, peeled and chopped
• 1/2 cup diced red onion
• 1 pint grape or cherry tomatoes, halved
• 6 oz kalamata olives, rinsed and drained
• 6 oz feta cheese, crumbled
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1 tbsp minced garlic

For the dressing:

• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 tsp dijon mustard
• 2 tsp honey
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Step 1: Make the Dressing

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 tsp honey
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp black pepper

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, dried oregano, ground cumin, sea salt, and black pepper until the dressing is fully emulsified.

Set aside.

Step 2: Assemble the Salad

• 15 oz chickpeas, rinsed and drained (about 1 1/2 cups)
• 1 cucumber, peeled and chopped
• 1/2 cup diced red onion
• 1 pint grape or cherry tomatoes, halved
• 6 oz kalamata olives, rinsed and drained
• 6 oz feta cheese, crumbled
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1 tbsp minced garlic

In a large bowl, combine the chickpeas, chopped cucumber, diced red onion, halved grape or cherry tomatoes, rinsed and drained kalamata olives, most of the crumbled feta cheese, chopped fresh parsley, chopped fresh cilantro, and minced garlic.

Reserve about 1-2 tablespoons of the feta cheese and some herbs to use as a garnish later.

Toss gently to mix the ingredients evenly.

Step 3: Dress and Toss the Salad

• prepared dressing from Step 1
• salad mixture from Step 2

Pour the whisked dressing (from Step 1) over the combined salad ingredients (from Step 2).

Stir well until all the vegetables and cheese are evenly coated with the dressing.

Step 4: Chill the Salad

Cover the bowl with a lid or plastic wrap and chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.

Letting it rest gives the vegetables time to absorb the dressing—a step I never skip because it makes the salad even more vibrant and flavorful.

Step 5: Garnish and Serve

• reserved feta cheese from Step 2
• reserved fresh herbs from Step 2
• extra olives (optional)
• fresh dill (optional)

Before serving, sprinkle the reserved feta cheese and herbs over the top of the salad.

You can also add extra olives or fresh dill if you’d like.

Serve the salad cold.

Mediterranean Chickpea Salad Recipe

Delicious Mediterranean Chickpea Salad Recipe recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 1025 kcal

Ingredients

  

For the salad:

• 15 oz chickpeas, rinsed and drained (about 1 1/2 cups)
• 1 cucumber, peeled and chopped
• 1/2 cup diced red onion
• 1 pint grape or cherry tomatoes, halved
• 6 oz kalamata olives, rinsed and drained
• 6 oz feta cheese, crumbled
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1 tbsp minced garlic

For the dressing:

• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 2 tsp honey
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

 

• In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, dried oregano, ground cumin, sea salt, and black pepper until the dressing is fully emulsified. Set aside.
• In a large bowl, combine the chickpeas, chopped cucumber, diced red onion, halved grape or cherry tomatoes, rinsed and drained kalamata olives, most of the crumbled feta cheese, chopped fresh parsley, chopped fresh cilantro, and minced garlic. Reserve about 1-2 tablespoons of the feta cheese and some herbs to use as a garnish later. Toss gently to mix the ingredients evenly.
• Pour the whisked dressing (from Step 1) over the combined salad ingredients (from Step 2). Stir well until all the vegetables and cheese are evenly coated with the dressing.
• Cover the bowl with a lid or plastic wrap and chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together. Letting it rest gives the vegetables time to absorb the dressing—a step I never skip because it makes the salad even more vibrant and flavorful.
• Before serving, sprinkle the reserved feta cheese and herbs over the top of the salad. You can also add extra olives or fresh dill if you'd like. Serve the salad cold.