Mediterranean Chickpea Salad is loaded with delicious and filling veggies. This healthy salad is made in just 15 minutes, and it’s perfect for meal prep – lunch or dinner!
Oh, chickpea salad, you charmer you. I whipped this Mediterranean Chickpea Salad up with what I had in my fridge and pantry a few days ago. I had no time to cook or wait on the oven for a quick meal. Even so, my husband has been eating this nutritious salad non-stop, and he’s deemed it one of his most favorite recipes that I’ve ever made.
These are compliments of the highest order, friends.
But, the flavors here are divine when combined, and I think you’ll find that this salad is absolutely addictive. Once it’s been left to sit for an hour, or even a day, it’s out-of-this-world delicious.
Greek salads have been my absolute favorite for a while, and I’ve used them in a variety of ways, but never yet with chickpeas. So, I wanted to make something that would excite the tastebuds, but still be very filling. This Mediterranean Chickpea Salad totally fits that bill.
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. There’s really almost no work required!
You need 6 main ingredients, a quick vinaigrette, and that’s it. The best part? It all comes together in just 15 minutes.
That 15 minutes is really just for all the chopping required. Chickpeas, tomatoes, cucumbers, red onions, feta, and parsley are a fantastic combo of ingredients. They meld together so well, once a light, homemade balsamic vinaigrette is poured over the whole salad. Better yet, it’s perfect for meal prep and lasts several days in the fridge.
So let’s get to it!
As I mentioned above, there are just 6 main ingredients in this salad, and a couple more that make up a tangy balsamic vinaigrette! Here’s what you need to round up:
This easy chickpea salad would definitely be great for whenever you are short on time or energy, and for any time at all, really. It requires no cooking – you simply mix ingredients together and voila! Salad finished.
Mix Salad Ingredients: In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese, and parsley.
Combine the Ingredients for the Vinaigrette: Then pour the vinaigrette over the salad and toss again to combine.
Easy peasy! And, just like that, you’re out of the kitchen and ready to go on with your day.
Though the steps are easy, there is always room for tips and tricks to improve this salad!
Here are a couple of brief suggestions for the best chickpea salad:
What/how do you serve chickpea salad? A wonderful question! There are many answers.
You could eat this with a fork, or scoop it up with pita chips! Either way works, either way is delicious.
We’ve been transforming this yummy salad 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 – make it completely yours!
When it comes to making this chickpea salad ahead of time, I like to chop up all the vegetables, refrigerate them, and throw everything together later. The vinaigrette can be mixed up and refrigerated in a mason jar or something ahead of time, too.
If you have leftovers, refrigerate them in an airtight container for 2-3 days.
Enjoy this colorful salad!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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Ready to try some more easy vegan salad recipes? Check out these ones:
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