Mediterranean Chickpea Salad Recipe

Updated on March 7, 2019

Mediterranean Chickpea Salad Recipe with Lemon Vinaigrette. A delicious & filling salad whether you serve it as a main or as a side. Its also vegan & gluten free.

I never thought the day would come when I’ll say I love eating salads but that’s what is true after eating salads for more than a year for my lunch.

I truly love them with their varied texture & the taste explosion that the dressing imparts with every bite.

This mediterranean chickpea salad tastes best when you let it sit in the refrigerator for at-least 3 to 4 hours and serve it chilled or cold.

I have used dried chickpeas in this recipe, which I soaked it in water overnight, drained it the next day, rinsed the soaked chickpeas well and then cooked it in a pressure cooker with a pinch or two of salt in enough water for 5 to 6 whistles or until its soft.

You should be able to squish it well between your thumb & forefinger. Alternatively you can also use tinned chickpeas. When doing so, just make sure to drain it well & rinse it beforehand.

This mediterranean chickpea salad is the best outcome if you are into meal prepping like me. I cook all the lentils & legumes on Sunday & store it in the fridge to save me time during the week days.

So on weekdays, all you need to do is assemble the salad without having to cook anything which is a huge plus during the summer season when you wish to spend as little time as possible in the kitchen.

Though typically there is no fruit added to this mediterranean chickpea salad, you don’t have to stick to the tradition.

I love to add halved green grapes and pom arils which takes the salad to a whole new level with every bite.

I’m not a big fan of adding cheese to salads but if you like it then by all means add 1/4 cup of crumbled feta cheese to this salad.

If you are like me who pack a salad to work, then pack both the salad and dressing separately. Add the dressing to the salad just 10 mins before you start to eat & let the salad sit for that 10 mins.

If you are looking for more salad recipes, then check out this,

Debloat Salad
Mango Cucumber Salsa
Shaved Cucumber & Carrot Salad
Cucumber Salad with cilantro lime dressing
Pasta & Egg Salad

Mediterranean Chickpea Salad Recipe details below:

Print Recipe

Mediterranean Chickpea Salad

A delicious & filling salad whether you serve it as a main or as a side. It is also vegan & gluten free.

Prep Time15 mins

Total Time15 mins

Course: Main Course, Side Dish

Cuisine: Mediterranean

Servings: 2

Ingredients:

FOR THE SALAD:

• Chickpeas - 1 cup cooked
• Cucumber - 1 medium
• Capsicum / Green bell pepper - 1/8 cup chopped fine
• Red Bell Pepper - 1/8 cup chopped fine
• Red onion - 1/4 cup julienned
• Cherry Tomato - 1/2 cup halved
• Black olives - 2 to 3 tbsp halved
• Coriander leaves / Parsley - 2 tbsp
• Himalayan Pink Salt - to taste
• Freshly ground black pepper - to taste

FOR THE LEMON VINAIGRETTE:

• Extra virgin olive oil - 1/4 cup
• Balsamic Vinegar - 1/4 cup
• Lemon juice - from 1/2 lemon
• Cane sugar / honey - 1/2 tsp
• Himalayan pink salt - to taste
• Freshly ground black pepper - to taste

Instructions:

FOR THE LEMON VINAIGRETTE DRESSING:

• In a jar or bottle, place extra virgin olive oil, balsamic vinegar, lemon juice, cane sugar or honey, pink salt & pepper.
• Close with the lid & shake well until properly emulsified.

FOR THE MEDITERRANEAN CHICKPEA SALAD:

• Drain the water from chickpeas & set aside.
• Halve the cucumber & further chop each half into half moons.
• In a large bowl, place chickpeas, chopped cucumber, red & green bell peppers, onions, cherry tomato, black olives.
• Season with salt & pepper.
• Pour the lemon vinaigrette dressing over the salad & mix well.
• This mediterranean chickpea salad tastes best when its allowed to rest in the fridge for 3 to 4 hours & served chilled.

Notes:

If you like cheese, then you can add 1/4 cup crumbled feta cheese to this salad.