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The Best Mediterranean Chickpea Salad

A fresh, colorful chickpea salad loaded with vegetables, olives, and capers, all brought together with a bright, simple vinaigrette. It works just as well as a hearty side as it does a make-ahead vegan meal.
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Course: Salad
Cuisine: Mediterranean
Keyword: The Best Mediterranean Chickpea Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 16
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Ingredients
For the salad
  • 3 (15-ounce) cans chickpeas, drained and rinsed
  • 1 pint grape tomatoes, quartered
  • 2 English cucumbers, seeded and chopped
  • 1 red bell pepper, chopped
  • 1/4–1/2 cup diced red onion (use as much as you prefer)
  • 3/4 cup sliced Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons capers
     
For the dressing
  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice 
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
     
Instructions
  1. Place all salad components in a large mixing bowl.
     
  2. In a separate small bowl, whisk together the dressing ingredients until blended.
     
  3. Pour the dressing over the salad about 10 minutes before serving, and toss until everything is evenly coated.
     
Alternate Version With Feta
Use the ingredients below and follow the same dressing and mixing steps:
  • 3 cups chickpeas, drained and rinsed
  • 2 cups halved cherry tomatoes
  • 1 English cucumber, seeded and chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sliced black olives
  • 1 cup crumbled feta
     
Nutrition (approx):
Calories: 65 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 0.8 g | Cholesterol: 0 mg | Sodium: 239 mg | Potassium: 180 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 60 IU | Vitamin C: 18 mg | Calcium: 20 mg | Iron: 1 mg
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