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A plate of the chickpea salad on a wooden board decorated with fresh dill flowers.

Mediterranean Chickpea Salad

Robyn
This healthy chickpea salad with feta, tomatoes, cucumber and olives in a lemon vinaigrette, takes minutes to prepare and is the perfect summer lunch!
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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch, lunchbox
Cuisine Mediterranean
Servings 4 people
Calories 346 kcal

Ingredients
  

  • 400g (14 oz) chickpeas drained
  • 1 Lebanese cucumber or half an English / telegraph cucumber, diced
  • ½ red pepper / capsicum diced
  • handful cherry tomatoes halved
  • 2 tablespoons fresh parsley finely chopped
  • 2 tablespoons fresh dill finely chopped
  • 1-2 teaspoons capers in vinegar, drained roughly chopped, optional
  • 8 -10 black olives
  • 100g (3½ oz) feta

Lemon Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • ½ small lemon juiced, approx 1-1.5 tablespoons
  • salt
  • black pepper

Instructions
 

Make the lemon vinaigrette

  • Mix the ingredients together in a small bowl or jam jar, check for seasoning and set aside.

Prepare the salad

  • In a large bowl, add the drained chickpeas, chopped cucumber, pepper / capsicum, halved tomatoes, chopped parsley and dill, capers and olives.
  • Toss the ingredients together, then sprinkle over the feta and dressing and toss lightly to combine.
  • Best served straight away.
    Leftovers can be stored in a covered container in the fridge overnight but the salad does tend to go watery.

Video

Notes

INGREDIENTS
  • Chickpeas – tinned / canned chickpeas, also known as garbanzo beans. I often use canned chickpeas for convenience.
  • Tomatoes – cherry tomatoes add sweetness, but a couple of roughly chopped tomatoes would work just as well.
  • Cucumber – a Lebanese cucumber or half a whole cucumber if you are in the UK.
  • Red pepper – red capsicum, or substitute with green capsicum.
  • Feta cheese – I like to use Danish style feta cheese here in Australia for its creaminess, however you can use Greek feta cheese, or substitute with goats cheese.
  • Black olives – Kalamata olives, pitted and roughly chopped. These add bursts of salty, briny flavour.
  • Capers – capers in vinegar are optional, I love the tangy bursts they give to the salad.
  • Sherry vinegar – this Spanish vinegar has a slightly sweetness that is delicious in a salad dressing like this lemon one, or substitute with red wine vinegar or white wine vinegar.
  • Lemon – fresh lemon juice adds extra tangy flavour to the dressing.
  • Herbs – I love to use fresh dill and parsley, but you could use some of these parsley alternatives, basil or mint.

Nutrition

Calories: 346kcalCarbohydrates: 33gProtein: 13gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 22mgSodium: 341mgPotassium: 475mgFiber: 9gSugar: 7gVitamin A: 776IUVitamin C: 31mgCalcium: 192mgIron: 4mg
Keyword chickpea salad, feta chickpea salad, vegetarian salad

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