Can I make Mediterranean Chickpea Salad ahead of time?

Yes! This salad is an excellent make-ahead dish. You can prepare it a day or two in advance, which allows the flavors to meld together. However, if you plan to store it for multiple days, it’s best to leave out the cucumbers until right before serving to prevent them from becoming soggy.

Is this Mediterranean Chickpea Salad vegan?

Absolutely! To make this salad vegan, simply omit the feta cheese or use a plant-based feta alternative. You can also replace the honey in the vinaigrette with maple syrup or agave nectar to keep it completely vegan.

Can I use dried chickpeas instead of canned chickpeas?

Yes, you can use dried chickpeas! If using dried chickpeas, you will need to cook them first. Soak them overnight and then cook them until tender, which will take around 1-1.5 hours on the stovetop or in a pressure cooker.

What can I serve with Mediterranean Chickpea Salad?

This salad pairs wonderfully with grilled chicken, roasted vegetables, or pita bread. For a more filling meal, serve it with quinoa or over a bed of leafy greens like spinach or arugula.

Mediterranean Chickpea Salad: Easy & Delicious Recipe

Name: Mediterranean Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 15-oz cans chickpeas, drained and rinsed; 1 small cucumber, quartered, seeds removed, and sliced; 1/2 cup crumbled feta cheese; 1/4 cup red onion, finely diced; 1 tablespoon red wine vinegar; 1 tablespoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup fresh herbs (parsley, dill, basil, mint); 2 tablespoons sun-dried tomatoes, chopped; 4 tablespoons extra-virgin olive oil

Description

This Mediterranean Chickpea Salad is a fresh, healthy, and flavorful dish packed with protein-rich chickpeas, crunchy cucumbers, creamy feta, and tangy sun-dried tomatoes, all tossed in a zesty herb vinaigrette. Perfect for a light lunch or as a side dish, this salad offers a satisfying combination of textures and Mediterranean-inspired flavors.

Ingredients

Scale

2 15-oz cans chickpeas, drained and rinsed
1 small cucumber, quartered, seeds removed, and sliced
1/2 cup crumbled feta cheese
1/4 cup red onion, finely diced
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup fresh herbs (parsley, dill, basil, mint)
2 tablespoons sun-dried tomatoes, chopped
4 tablespoons extra-virgin olive oil

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Instructions

Macerate the red onion in red wine vinegar for 5-10 minutes to reduce its sharpness.
In a large bowl, combine the red wine vinegar, honey, salt, black pepper, fresh herbs, sun-dried tomatoes, and olive oil.
Drain and rinse the chickpeas, and remove excess moisture. Add to the bowl with the dressing.
Add the sliced cucumber and crumbled feta cheese to the bowl and toss all ingredients together until evenly coated.
For enhanced flavor, refrigerate the salad for 2 hours before serving. Add the cucumber right before serving to avoid sogginess.

Notes

For a vegan version, omit the feta cheese or use a plant-based alternative.
If you prefer a stronger sun-dried tomato flavor, substitute 1-2 tablespoons of olive oil with oil from the sun-dried tomato jar.
This salad can be stored in the fridge for up to 5 days. To maintain freshness, leave out the cucumber until just before serving.
You can swap dried herbs for fresh if necessary, using about 1 tablespoon total.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 11g
Sodium: 359mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g
Cholesterol: 11mg