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Mediterranean Chickpea Salad Recipe Easy Fresh Lunch with Feta

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This Mediterranean Chickpea Salad is a vibrant, quick, and easy lunch or side dish packed with fresh veggies, creamy feta, and a zesty lemon dressing. It’s perfect for meal prep, potlucks, or a healthy family meal that everyone will love.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed (or 3 cups cooked chickpeas)
  • 1 medium English cucumber, diced
  • 1 cup cherry tomatoes, halved (or Roma tomatoes, diced)
  • 1/2 medium red onion, finely chopped
  • 1 medium red bell pepper, diced
  • 1/3 cup Kalamata olives, pitted and sliced (optional)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon red wine vinegar (or apple cider vinegar)
  • 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sumac (optional)
  • Salt and black pepper, to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)

Instructions

  1. Drain and rinse the chickpeas thoroughly under cold water. Pat dry with a clean towel.
  2. Dice cucumber, cherry tomatoes, red onion, and bell pepper into small, even pieces. Slice olives if using. Transfer all chopped veggies to a large mixing bowl.
  3. Chop parsley and mint finely. Crumble feta cheese into the bowl. Toss gently.
  4. In a small bowl or jar, combine olive oil, lemon juice, lemon zest, red wine vinegar, minced garlic, dried oregano, sumac, salt, and pepper. Whisk or shake until well blended.
  5. Pour the dressing over the salad. Toss gently until everything is coated. Taste and adjust seasoning as needed.
  6. Cover and let the salad sit for 10-15 minutes at room temperature to allow flavors to meld.
  7. Just before serving, give the salad one last toss. Garnish with extra parsley, feta, and a wedge of lemon.

Notes

For a vegan version, skip the feta or use a plant-based alternative. Dry chickpeas thoroughly to avoid a watery salad. Letting the salad rest before serving helps the flavors meld. Taste and adjust seasoning before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: chickpea salad, Mediterranean salad, feta, lemon, vegetarian, gluten-free, healthy lunch, easy salad, meal prep, potluck

Find it online: https://wigglebite.com/mediterranean-chickpea-salad-recipe-easy-fresh-lunch-with-feta/