This 15-Minute Mediterranean Chickpea Salad is loaded with delicious and filling veggies, made in just 15 minutes and is perfect for meal prep!
Oh chickpea salad, you charmer you. I whipped this Mediterranean Chickpea Salad up with what I had in my fridge and pantry, when I had no time to cook or wait on the oven for a quick meal. My husband has been eating this non-stop since I made this, deeming it one of his most favourite recipes I’ve ever made.
COMPLIMENTS of the highest order, friends. The flavours here are divine when combined, and absolutely addictive once the salad has been left to sit for an hour, or even the next day. 6 ingredients, a quick vinaigrette, and that’s it. The best part? It all comes together in just 15 minutes.
It’s been a crazy few weeks. So much has been going on, and I’ve been struggling a bit with self-confidence during the process. I think we all do at some point, right? It’s pretty hard to admit, but I was at a point where I began to doubt everything. After a few weeks of endless work, lots of self-doubt and worrying, going to Charleston for the Mediavine conference was actually exactly what I needed. There’s something about blogging conferences. It’s re-energising, re-charging, revitalising. Although it was a work trip, it was great get out of my at home bubble, and to see that everything I was doubting about my abilities were all false. I met some amazing bloggers, learnt so much, and I’ve come back anew to handle all that life has to throw at me.
This is relevant, I promise. The week back was hard to transitioning back into, and I have had no time to cook on a regular basis. Greek salads has been my absolute favourite for a while, and I’ve used them in a variety of ways, but never yet with chickpeas. I wanted to make something that would taste delicious, but still also be very filling. This Mediterranean Chickpea Salad fit the bill perfectly. I already had all the ingredients in my fridge and pantry, so I set right to ‘work’, because trust me, this salad was so easy to whip up it’s embarrassing. No work required!
This Mediterranean Chickpea salad was perfect for me transitioning back into the normal work week. It would definitely be great for whenever you are short on time or energy, and for any time at all really. It requires no cooking, just mixing ingredients together, and comes together in absolutely no time. That 15 minutes is really just for all the chopping required. Chickpeas, tomatoes, cucumbers, red onions, feta and parsley are a perfect combo of ingredients that meld so well together once this light balsamic vinaigrette is poured over it. Better yet, it’s perfect for meal prep and lasts several days in the fridge. We’ve been transforming it too – in burritos for breakfast, and in jars for my husband to take to work. You can add olives, or even use white beans instead of feta, and make it completely yours.
I guarantee you’ll enjoy this salad! P.S. while it’s not mandatory, if you let this sit for an hour, the flavours will blow you away. The salad really benefits from the acidity in the vinaigrette pulling out even more brilliant flavours, so it’s definitely worth it!
15-Minute Mediterranean Chickpea Salad (Meal-Prep Friendly)
- 1 1/2 cups chickpeas, drained and dried
- 1 cup cubed cherry tomatoes
- ½ large red onion, chopped
- 1 cup cubed English cucumber
- 1/4 cup feta cheese, crumbled
- ½ cup chopped parsley, stems removed
- ¼ cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon or lime juice
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
1. In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
2. Pour the vinaigrette over the salad and toss again to combine.
3. OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!
Recipe NotesThis recipe is vegetarian and gluten free. You can prep this salad ahead of time for meal prep for sure, and you can store it in an airtight tupperware container. TO MAKE IT VEGAN: swap the feta cheese for white beans or olives.
If you try this 15-Minute Mediterranean Chickpea Salad please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.