Mediterranean Chickpea Salad is made with chickpeas, tomatoes, cucumber and feta cheese with a zesty lemon Dijon vinaigrette. This summery side dish is perfect for backyard barbecues, cookouts and other special occasions as well as a great option for lunch and meal prep.
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Chickpeas, also known as garbanzo beans, have been a salad staple for me for years. I enjoy them straight out of the can, but usually make all different versions of chickpea salads with a variety of mix-ins regularly.
This Mediterranean Chickpea Salad includes ingredients commonly found in Greek Salad, including cucumbers, tomatoes and feta cheese. The dressing is a straightforward lemon and Dijon based vinaigrette.
It’s fresh, delicious and the perfect summer salad to enjoy for lunch or pair with your favorite main dishes.
Why This Recipe Works
This salad is extremely easy to prepare. There is no cooking involved. Just chop, mix and enjoy!
It’s a great option for family gatherings and special occasions, as well as for meal prep because bean salad doesn’t get soggy. You can prepare it ahead of time then give it a stir and serve when needed.
The recipe is very versatile. It’s naturally vegetarian and can be made vegan simply by omitting the cheese. You can also omit or add other ingredients like kalamata olives, bell pepper or other fresh herbs.
Step-By-Step Instructions
Ingredients
Chickpea Salad
- 2 cups canned chickpeas (rinsed and drained): I use two 15.5 ounce cans.
- 1 shallot (diced): you can use half of a red onion instead.
- 1 cup cherry tomatoes (cut into halves or quarters)
- 1 cup English cucumber (diced)
- 1/2 cup feta cheese (crumbled): you could swap out the feta for goat cheese, or omit it for a vegan option.
- 1/4 cup fresh parsley (roughly chopped)
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (fresh squeezed)
- 1 clove garlic (minced or grated if mixing the dressing by hand)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground cumin
- salt
- pepper
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Drain and rinse the chickpeas.
Dice the shallot and cucumber, cut the tomatoes into halves or quarters, roughly chop the parsley and juice the lemon.
Create!
Combine the chickpeas, shallot, cherry tomatoes, cucumber, feta cheese and parsley in a medium bowl and gently toss to mix.
Chef’s Tip: you can add the feta cheese on top of the finished salad instead of mixing it in, if presentation is important.
To make the dressing, add all of the ingredients to a smoothie blender cup or a food processor and blend on low until well combined.
If you need to make the dressing by hand, add the lemon juice, minced garlic, Dijon mustard and cumin to a bowl. While whisking, slowly add the olive oil until it is fully emulsified.
Taste and season with salt and pepper, as desired.
Mix the dressing into the salad and stir well.
Present!
Serve or refrigerate to chill.
Tips and Techniques
- For a vegan option, omit the feta cheese.
- Other ingredients can be added, such as kalamata olives, bell peppers or different fresh herbs.
- Do not leave the salad out at longer than 2 hours at room temperature. If it has been left out for 2 hours, discard it.
- Store leftovers in an airtight container. Consume within 4-5 days for best results. Please note that the cucumbers and tomatoes may release juices over time. You can drain it off, as needed.
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Mediterranean Chickpea Salad
Ingredients
Chickpea Salad
- 2 cups canned chickpeas (rinsed and drained, from 2 15.5 ounce cans)
- 1 shallot (diced, or half of a red onion)
- 1 cup cherry tomatoes (cut into halves or quarters)
- 1 cup English cucumber (diced)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley (roughly chopped)
Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (fresh squeezed)
- 1 clove garlic (minced or grated if mixing the dressing by hand)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground cumin
- salt (to taste)
- pepper (to taste)
Instructions
Chickpea Salad
- Combine the chickpeas, shallot, cherry tomatoes, cucumber, feta cheese and parsley in a medium bowl and gently toss to mix.2 cups canned chickpeas, 1 shallot, 1 cup cherry tomatoes, 1 cup English cucumber, 1/2 cup feta cheese, 1/4 cup fresh parsley
Vinaigrette
- To make the dressing, add all of the ingredients to a smoothie blender cup or a food processor and blend on low until well combined.3 tablespoons extra virgin olive oil, 1 tablespoon lemon juice, 1 clove garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon ground cumin
- Taste and season with salt and pepper, as desired.salt, pepper
- Mix the dressing into the salad and stir well.
- Serve or refrigerate to chill.
Notes
Tips and Techniques
- For a vegan option, omit the feta cheese.
- Other ingredients can be added, such as kalamata olives, bell peppers or different fresh herbs.
- To make the dressing by hand, add the lemon juice, minced garlic, Dijon mustard and cumin to a bowl. While whisking, slowly add the olive oil until it is fully emulsified.
- Do not leave the salad out at longer than 2 hours at room temperature. If it has been left out for 2 hours, discard it.
- Store leftovers in an airtight container. Consume within 4-5 days for best results. Please note that the cucumbers and tomatoes may release juices over time. You can drain it off, as needed.
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