Mediterranean Chickpea Salad

Mediterranean chickpea salad recipe in a white shallow bowl with tomatoes, cucumbers, peppers, parsley and feta.

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This easy Mediterranean Chickpea Salad is packed with healthy ingredients like chickpeas, cucumber, cherry tomatoes and bell peppers. It comes together quickly and feeds a crowd, Perfect for meal-prep lunches or large dinner parties and potlucks.



  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1/2 cup finely chopped red onion
  • 1 dry pint cherry tomatoes, halved
  • 1 large English Cucumber, quartered
  • 1 large bell pepper, finely chopped
  • 1/2 cup kalamata olives, pitted + sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup extra virgin olive oil
  • juice + zest from 1 large lemon
  • 1 tbsp Dijon mustard
  • 3/4 tsp salt (add more or less to taste)
  • 1/4 tsp black pepper


  1. In a large bowl mix the chickpeas, vegetables and feta and then toss with olive oil, lemon juice, dijon and salt and pepper.
  2. Let sit for 30 minutes to allow flavors to meld. Serve cold.
  3. Store in an airtight container in the fridge for up 1 week.