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Mediterranean Chickpea Salad with Lemon Vinaigrette

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Mediterranean Chickpea Salad with Lemon Vinaigrette is the ultimate summer dish that bursts with fresh flavors and vibrant colors. This no-cook salad combines protein-rich chickpeas, crisp vegetables, and a zesty lemon dressing, making it perfect for any occasion—whether it’s a backyard barbecue, a picnic in the park, or a light lunch at home. Packed with nutrients and incredibly satisfying, this refreshing salad can be served as a side or main dish.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ red onion, finely diced
  • ¾ cup kalamata olives, pitted and halved
  • ¾ cup crumbled feta cheese (or dairy-free feta)
  • Fresh parsley and mint leaves, chopped
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice (approximately 2 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Instructions

  1. Drain and rinse chickpeas; pat dry.
  2. Dice cucumber, bell peppers, red onion into uniform pieces; halve cherry tomatoes and olives.
  3. Chop fresh herbs (parsley and mint).
  4. In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), oregano, cumin, olive oil until emulsified; season with salt and pepper.
  5. In a large bowl, combine chickpeas, vegetables, olives, and herbs; toss with vinaigrette.
  6. Gently fold in feta cheese before serving.

Nutrition

Find it online: https://fastrecipeclub.com/mediterranean-chickpea-salad-with-lemon-vinaigrette-the-best-summer-dish/