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Mediterranean Chickpea Salad Elizabeth Rider-4

Mediterranean Chickpea Salad (15 Minutes!)

  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Healthy, Lunch, Dinner
  • Method: Chop, Mix
  • Cuisine: Mediterranean, American


This Mediterranean Chickpea Salad recipe makes 4 large (meal size) servings or 8 small (side dish) servings. We love to make it at the beginning of the week and eat it for lunch all week long. If you love it, please leave a star rating in the comments below to help other readers in our community (thank you!).



  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • optional: 1/2 cup cooked quinoa (from 1/4 cup dry quinoa), see notes
  • 2 (15-ounce) cans of chickpeas, drained and rinsed
  • 1/2 large English cucumber*, chopped into 1/4-inch cubes [if using a regular cucumber, seed it before chopping] (about 2 cups total)
  • 1 pint small grape tomatoes, cut in halves or quarters (about 1.5 cups total)
  • 1/4 cup shaved or finely chopped red onion (halve it then use a veggie peeler to shave it if desired)
  • 1/4 cup pitted kalamata olives, sliced into halves or thirds
  • 3 tablespoons feta cheese crumbles (leave out to make this vegan)
  • 1 tablespoon chopped fresh mint (about 10 large mint leaves, chopped)
  • 1 tablespoon chopped fresh basil (about 10 large basil leaves, chopped)
  • 1/4 teaspoon sea salt (plus more to taste if needed)
  • a few spins freshly cracked black pepper


  1. (If using quinoa, prepare the quinoa first while you make the rest of the salad.)
    Rinse the chickpeas and allow to drain well while you prepare the rest of the salad.
  2. In the bottom of a large bowl, whisk together the extra virgin olive oil, red wine vinegar, 1/4 teaspoon fine sea salt, and a few spins of freshly cracked black pepper. Set aside while you chop the veggies. (I make the dressing in the bowl I’ll serve this in to save dishes. Alternatively, whish or shake the dressing ingredients in a mason jar and store in an air-tight container in the refrigerator up to 3 days.)
  3. Chop the cucumber, tomatoes, and olives to be about the same size as the chickpeas (about 1/4-inch in size).
  4. Shave or finely chop the red onion. (I prefer to shave it with a veggie peeler, but chopped works too.)
  5. Chiffonade cut the herbs into shreds by stacking the leaves up and rolling them, then slicing them the short way into 1/8-inch shreds (Or simply shred or tear them into small pieces.)
  6. Add the drained chickpeas, cucumber, tomatoes, olives, and onions to the bowl of dressing. Toss to coat all of the ingredients with the dressing.  Add the fresh herbs and feta cheese if using and toss one more time.
  7. Taste and add another sprinkle of salt if needed. It’s ready to eat right away, although we do think it tastes better if it sits in the refrigerator for 30 minutes to allow the veggies to absorb some of the dressing. Serve or store in an airtight container in the refrigerator for up to 5 days. This salad does not freeze well (but we never have leftovers so not a problem.)


  • This salad is great with or without the quinoa. It’s more filling and more of a meal with the quinoa added to it.
  • *English cucumbers cost slightly more but are more crunchy and you don’t have to seed or peel them so I think they’re totally worth it. If using a regular cucumber, consider using a veggie peeler to remove half of the skin (it’s tough) and use a spoon to seed it before you chop it. The seedy area will make your salad soggy.
  • I grow basil and mint in my garden, which makes this salad super affordable. (They both grow easily in pots, I suggest growing some if you can.) The fresh herbs are wonderful in this salad, but if you don’t have access to fresh herbs, you can substitute them in this recipe for 1/4 teaspoon dried Italian seasoning added to the dressing instead of using fresh herbs.
    • If you only have mint or basil, this salad is still great. Use 2 tablespoons total chopped herbs (more or less to taste depending on your preference.)
    • Any combination of fresh leafy herbs can work in this salad, so use up what you have on hand if needed. Parsley and mint, basil and oregano, or cilantro and mint would all be great here. I would avoid woody herbs such as rosemary or thyme in this recipe as they may be too heavy. Fresh oregano is extra strong, use only 1 teaspoon freshly chopped if you use it.

Keywords: Mediterranean Chickpea Salad, Chickpea Salad Recipe