Mediterranean Chickpea Salad
This Mediterranean chickpea salad is a no-cook recipe ready in 15 minutes, packed with crunchy veggies, feta, and a bright lemon dressing! It’s a satisfying plant-based lunch for meal prep or protein-packed side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 1x
- Category: Lunch, Salad, Side Dish
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Gluten-Free, Mediterranean Diet, Vegetarian
Ingredients
Scale
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 shallot, minced
- 1/2 English cucumber, small diced (1 ½ cups)
- 1 1/2 cups cherry tomatoes, quartered (or 1 diced red pepper)
- 14-ounce can artichoke hearts, roughly chopped
- 1 large handful Italian parsley, chopped (or other fresh herbs)
- ¼ cup capers, drained
- ½ cup crumbled feta cheese (optional; see Notes)
- 2 Tbsp lemon juice plus lemon zest
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Dijon mustard
- 1 teaspoon dried oregano
- ¾ tsp kosher salt
- Freshly ground black pepper
Instructions
- Mix all ingredients in a bowl. Serve immediately or store refrigerated for up to 5 days.
Notes
Herb variations: This salad is also great with chopped fresh chives, mint, or dill. Fresh basil is also delicious, but keep in mind it turns brown in the fridge during storage.
Other variations: You can omit the artichokes if you’re not a fan. Adding olives like Kalamata or Castelvetrano olives (my favorite) is also delicious.
Vegan and dairy free swaps: For dairy-free and vegan, omit the feta: it still tastes good! Or you can swap in vegan feta.
Find it online: https://www.acouplecooks.com/mediterranean-chickpea-salad/