This quick and easy Mediterranean Chickpea Salad has it all – punchy flavor, bright colors, loads of nutrients, and enough fiber and protein to keep you full and fueled for hours. It’s super flexible, and fit for everything from a simple packed lunch to an impressive picnic side dish and everything in-between.
12 ingredients
Produce
2 15-oz cans Chickpeas
1/2 cup Mint, fresh
1/2 cup Parsley, fresh
4 Persian cucumbers
1/2 Red onion, medium
2 Tomatoes, large
Condiments
2 tbsp Lemon juice
Baking & Spices
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp Sea or kosher salt
Oils & Vinegars
2 tbsp Olive oil, extra virgin
Other
1 Yellow bell peper (diced to 1/2")
A quick, filling meal doesn’t get any easier than this Mediterranean Chickpea Salad. This was inspired by one of our favorite side dishes, Israeli Salad. My version is beefed up with protein and fiber packed marinated chickpeas and served simply with grilled pita bread. It’s an incredibly flexible and forgiving recipe, so it’s perfect for everything from meal prep to a potluck salad or weeknight side dish.
HOW TO MAKE MEDITERRANEAN CHICKPEA SALADA quick, filling meal doesn’t get any easier than this Mediterranean Chickpea Salad. This was inspired by one of our favorite side dishes, Israeli Salad. My version is beefed up with protein and fiber packed marinated chickpeas and served simply with grilled pita bread. It’s an incredibly flexible and forgiving recipe, so it’s perfect for everything from meal prep to a potluck salad or weeknight side dish.
METHOD
Start the chickpeas first. Drain two cans of chickpeas, then rinse the beans under cool running water until the water runs clear.
Transfer the chickpeas to a large mixing bowl and add lemon juice, olive oil, paprika, and salt. Toss to coat the chickpeas in the sauce, then place into the fridge to marinate for at least 15 minutes, and up to an hour. This marinating stage allows the chickpeas to soak up all that lemony goodness, and will only improve the flavor and texture.
While the chickpeas marinate, prepare the remaining ingredients.
Dice the cucumbers, tomatoes, bell pepper, and red onion. Aim for a 1/2″ dice, about the size of a chickpea, to ensure flavor from each ingredient in every bite.
Mince the mint and parsley. I like a coarser mince, instead of a fine mince, but you do you.
Add the diced vegetables, chopped herbs, and a few rounds of cracked black pepper to the marinated chickpeas, then toss. Taste for seasoning and add more lemon juice, salt, pepper, or paprika to taste.
This mediterranean chickpeas salad can be enjoyed immediately, especially if you’ve allowed the chickpeas to marinate for closer to an hour. You can also chill for an additional 30 minutes to allow the flavors to meld further.
This keeps for at least 3 days in a sealed container in the fridge, so it’s perfect for meal prep.