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Fresh Mediterranean Chickpea Salad

Mediterranean chickpea salad - featured image

A quick and easy Mediterranean chickpea salad packed with fresh herbs, tangy lemon, and bold flavors, perfect for any occasion.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup (40 g) red onion, finely chopped
  • ¼ cup (15 g) fresh parsley, chopped
  • 3 tablespoons (45 ml) extra virgin olive oil
  • Juice of 1 large lemon (about 3 tablespoons / 45 ml)
  • 1 teaspoon (5 ml) red wine vinegar
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste

Instructions

  1. Drain and rinse the chickpeas under cold water until water runs clear. Pat dry gently with a paper towel.
  2. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, and finely chop the red onion.
  3. Roughly chop fresh parsley leaves, avoiding woody stems, and add to a large mixing bowl.
  4. In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, smoked paprika (if using), salt, and black pepper. Adjust seasoning to taste.
  5. Add chickpeas, cherry tomatoes, cucumber, and red onion to the bowl with parsley. Pour dressing over and gently toss until well coated.
  6. Let the salad rest for 10 minutes at room temperature if time allows to let flavors meld (optional).
  7. Before serving, taste and adjust salt, pepper, or lemon juice as needed.

Notes

Rinse canned chickpeas thoroughly to remove excess sodium and tinny flavor. Use gentle folding motions when mixing to avoid breaking chickpeas or bruising tomatoes. Letting the salad rest for 10 minutes enhances flavor. Optional toppings include toasted pine nuts or crumbled feta cheese. Store leftovers in an airtight container for up to 3 days and add fresh herbs before serving.

Nutrition

Keywords: Mediterranean chickpea salad, easy chickpea salad, quick salad recipe, healthy salad, vegan salad, gluten-free salad