Mediterranean Chickpea Salad

Whether I'm craving fresh veggies and flavors or simply can’t be bothered to turn on the oven, refreshing summer salads are my go-to all season long. But, when I'm hungry for more than a light side, sometimes I like to bulk things up, just like in this Mediterranean-inspired chickpea salad. Thanks to the chickpeas, this salad will keep you full for hours, and is satisfying in a way that leafy greens never could be (sorry not sorry, kale).

What People Are Saying:
"Fresh, beautiful presentation, filling, delightfully tasty! Our family LOVES this, and I offered a platter of salami and a few other meats for those who wanted added protein. Thank you for a wonderful addition to our dining!" - naj5214

"Fantastic! Easy, delicious and still great after a week. Definitely making it again." - Tulsachick

How To Make A Chickpea Salad

Chickpea salads are all about ease and versatility. There are plenty of ways to experiment with it (keep reading on for all of my ideas and variations), but this Mediterranean-inspired recipe is one of my favorites. Start here, then experiment as you please!

INGREDIENTS

• Chickpeas: Canned beans are a real lifesaver when it comes to favorite pantry staples. Each standard 15-oz. can of chickpeas comes packed with fiber and protein, providing a 1-2 punch of real affordable nutrition in the 30 seconds it takes to crack open a can, drain, and rinse. They can be eaten straight from the can, making this a very summer-friendly recipe on those hot, hot days when you just can't turn on the heat. I know this is a "chickpea" salad, but you can totally switch out chickpeas for your favorite canned beans: creamy cannellini beans, black beans, kidney beans are all great options.
  
• Veggies: Chopped cucumber, red bell pepper, red onion, and Kalamata olives are my favorite mix-ins for this salad. While I love this salad as-is, if you want to switch out any of the salad ingredients for your preferred addition, you have our blessing. Don’t love olives or bell peppers? Cherry tomatoes or diced ripe avocado will fill that flavor gap.
• Feta: Want to keep it dairy free? Sub in another form of protein in place of the feta, like a couple of hard-boiled eggs or a can of tuna, or a handful of chopped toasted nuts.
• The Dressing: I create a simple dressing to tie this entire salad together with extra-virgin olive oil, white wine vinegar, fresh lemon juice, chopped fresh parsley, and red pepper flakes. I love the simplicity and balance of flavors, but there are a few things to note here. I highly recommend using fresh lemon juice for the best possible flavor; if you’re not a fan of heat, you can cut down on the red pepper flakes, or adjust to taste. Use your favorite extra-virgin olive, or check out our ranking of the best olive oil brands.

STEP-BY-STEP INSTRUCTIONS

First things first: Drain and rinse your chickpeas very well, then give them a quick pat down with a paper towel to get rid of any excess moisture.

Then, chop your veggies. I went with cucumber, red bell pepper, red onion, and Kalamata olives, but feel free to get creative here. Once all of your salad ingredients are ready to go, go ahead and toss them all in a bowl, including your crumbled feta. Season with some salt and pepper, then adjust to taste, adding more as needed.

Now, let's create our dressing. I personally love to create my dressing in a jar—all you have to do is add your ingredients, top with the lid, and shake shake shake until emulsified! No stirring required. Once it is fully emulsified, don't forget to taste and season with salt and pepper as needed.

Once your dressing is to your liking, add it to your salad, and toss to coat it very well.

If you adjust the dressing and make more than what is called for, I recommend adding a little bit at a time to avoid ending up with an overly-dressed chickpea salad. Give it a final taste, and serve it up!

Full list of ingredients & instructions can be found in the recipe below.

What To Serve With Chickpea Salad

While this salad is great all on its own, it goes perfectly alongside (and on top of!) countless recipes. Serve this with oven-baked salmon or BBQ chicken to add some crunch and brightness, or with your favorite cookout mains and sides like hot german potato salad, turkey burgers, and shrimp pesto skewers.

Make Ahead & Storage

If you want to prepare this salad ahead of time, chop up all your veggies and prep your chickpeas, then store in separate airtight containers in the fridge up to 2 days ahead. You can also prep your dressing ahead of time (we love making extra to use on all our fave salads), and store it in an airtight container in the fridge for up to 10 days. When ready to serve, simply toss everything together and combine!