This Mediterranean chickpea salad is made with fresh cucumber, red pepper, tomato, black olives, feta, onion, and chickpeas topped with an easy lemon vinaigrette.
If you are looking for a healthy Mediterranean chickpea salad, this recipe is for you!
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The chickpeas are an excellent source of plant-based protein and fiber for gut health. The fresh lemon used to make the dressing is alkalizing for the body and helps to promote bile flow for optimal digestion.
This 15-minute Mediterranean chickpea salad is the perfect salad to have as a light and healthy lunch. To make it a bit more filling, you can add some quinoa to turn it into a Mediterranean buddha bowl!
It is also the perfect salad to pre-prep for a healthy lunch to take to work as this chickpea salad stores well in the fridge.
Tips for making the Mediterranean Chickpea Salad
This Mediterranean chickpea salad recipe makes enough for two people. You can easily double the recipe to make a bigger salad.
The fresh lemon vinaigrette is super tasty yet easy to make. Combine olive oil with fresh lemon juice, dried oregano, coconut sugar, and a pinch of salt in a small glass jar.
Shake the dressing or give it a quick stir, then drizzle on the of the salad. It is seriously that easy to make this homemade Mediterranean salad dressing.
Adding in a touch of dried oregano and coconut sugar neutralizes the acidity of the lemon for a perfectly sweet yet savory salad dressing.
This chickpea salad can also be served as a side salad to accompany BBQ food such as Greek-style chicken skewers.
It doesn’t get much better than this easy Greek chickpea salad with fresh vegetables and homemade lemon vinaigrette.
To make the Mediterranean chickpea salad with feta, dice the vegetables then combine with feta and olives in a bowl. Top with the lemon and olive oil dressing, and enjoy!
Who doesn’t like easy to make healthy salads?
This Greek Quinoa Salad is a must-try as well!
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Mediterranean Chickpea Salad
- salad bowl
- cutting board
- 1 cup cooked or canned chickpeas
- 1 red pepper
- 2 small tomatos
- ½ english cucumber
- 1/4 cup feta cheese
- 1/2 cup pitted black olives
- 2 tbsp finely diced red onion
- 2 tbsp cold pressed olive oil
- 2 tbsp fresh lemon juice
- 2 tsp coconut sugar
- 1 tsp dried oregano
- pinch of sea salt or to taste
- Dice red pepper, cucumber, tomatoes and red onion
- Combine the chopped vegetables with chickpeas, olives and feta in a salad bowl
- Measure olive oil, lemon juice, coconut sugar, oregano and salt into a glass jar to make the lemon vinaigrette. Shake with the lid on before serving
- Drizzle the lemon vinaigrette over the mediterranean chickpea salad
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