Fresh, colourful and full of Mediterranean flavours, this easy chickpea salad is the perfect summer side or light lunch.
I love recipes that are simple to make but still feel fresh and satisfying, and this Mediterranean Chickpea Salad is exactly that. It’s packed with crunchy vegetables, creamy chickpeas, salty Kalamata olives and vegan feta, with a generous drizzle of lemon and garlic dressing tying everything together.
The cumin adds a lovely warmth to the chickpeas, while the fresh vegetables keep the salad light and crunchy. It’s one of those recipes that works just as well for a quick lunch as it does alongside a summer dinner or BBQ.
If you love fresh and colourful salads, you might also enjoy my Creamy Vegan Potato Salad, or my Easy Vegan Macaroni Salad.
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Why You'll Love This Salad
- Perfect for summer: Enjoy it for lunch, serve it alongside a BBQ, or make it ahead for an easy meal during the week.
- Fresh and colourful: Crunchy cucumber, juicy tomatoes, crisp bell pepper and red onion make every bite fresh and vibrant.
- Full of flavour: Kalamata olives, vegan feta and cumin add a lovely savoury flavour, while the lemon and garlic dressing brings everything together.
- Easy to make: There’s no cooking involved — simply chop, mix and dress.
Ingredients you will need
Here’s everything you need to make this delicious Mediterranean chickpea salad, including the fresh vegetables, creamy vegan feta and simple lemon-garlic dressing.
The base of this Mediterranean chickpea salad is simple: chickpeas, crunchy cucumber, juicy cherry tomatoes, red bell pepper and red onion. I also added Kalamata olives and vegan feta for that delicious salty, creamy contrast.
For extra flavour, I toss the chickpeas with a little cumin, salt, pepper and olive oil before adding everything else. The salad is finished with a simple lemon, garlic and Dijon mustard dressing made with olive oil. It’s bright, zesty and slightly tangy, bringing all the ingredients together beautifully.
For the full list of ingredients and exact quantities, please see the recipe card at the end of this post.
How to make Mediterranean Chickpea Salad
Here’s how to make this Mediterranean chickpea salad — it’s super simple and comes together in just a few easy steps!
- Season the chickpeas: Drain and rinse the chickpeas, then add them to a large bowl. Add the cumin, olive oil, salt and black pepper and mix well.
- Prepare the vegetables: Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion.
- Make the dressing: Add the olive oil, fresh lemon juice, minced garlic and Dijon mustard to a small bowl. Season with salt and black pepper, then whisk until well combined.
- Combine everything: Add the vegetables, Kalamata olives and crumbled vegan feta to the bowl with the chickpeas. Pour over the dressing and gently toss everything together.
- Serve: Taste and adjust the seasoning if needed. Serve straight away or chill in the fridge before serving.
Tips for the Best Mediterranean Chickpea Salad
- Use good-quality olives: Kalamata olives add a delicious salty, slightly fruity flavour that works beautifully with the chickpeas and feta.
- Let the flavours mingle: If you have time, let the salad sit for 15–30 minutes before serving. This gives the chickpeas and vegetables time to soak up the dressing.
- Adjust the dressing to taste: If you prefer a sharper dressing, add a little more lemon juice. For a milder flavour, add a little more olive oil.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 2 days. The vegetables will soften slightly as they sit, but the flavours become even more delicious.
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Mediterranean Chickpea Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Fresh, colourful and full of Mediterranean flavours, this easy chickpea salad is made with crunchy vegetables, Kalamata olives, vegan feta and a bright lemon-garlic dressing.
Ingredients
For the salad:
- 2 cans chickpeas, drained and rinsed
- 200g cherry tomatoes, halved
- 200g cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- 80g Kalamata olives
- 100g vegan feta, crumbled
- 2 tsp cumin
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the dressing:
- 8 tbsp olive oil
- 6 tbsp lemon juice
- 2 garlic cloves, minced
- 2 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- Drain and rinse the chickpeas and add them to a large bowl. Add 2 teaspoon cumin, 2 tablespoon olive oil, salt and black pepper, then mix well to coat the chickpeas.
- Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion.
- Make the dressing by whisking together the 8 tablespoon olive oil, lemon juice, minced garlic and Dijon mustard. Season with salt and pepper.
- Add the vegetables, Kalamata olives and crumbled vegan feta to the chickpeas.
- Pour over the dressing and gently toss everything together until well combined.
- Let the salad sit for 15-30 minutes before serving if you have time, so the flavours can mingle.
Serve chilled.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: Mediterranean
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