Mediterranean Chickpea Salad (10 Ingredients!)

GFGluten Free

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This Mediterranean Chickpea Salad is healthy, hearty, and made with only 10 ingredients! A perfect side or main, it’s packed with fiber and plant protein.
This post was updated 08/2021 with new photos + video.

To be honest, I used to think that in order for a Salad to be a “Salad,” it had to have greens in it. Then I made this Mediterranean Chickpea Salad, realized that it was perfectly tasty WITHOUT greens, and had my world forever changed.

Mediterranean chickpea salad in small round bowl with a fork. Fresh parsley and sliced pita are off the the side


Ingredients for Mediterranean Chickpea salad in small bowls on marble countertop. Clockwise text labels read lemon, olive oil or tahini, parsley, mint, chickpeas, red bell pepper, cucumber, red onion, kalamata olives, and tomatoes

Do the fresh Herbs in the recipe count as greens? This Chickpea Salad is healthyhearty, and made with only 10 plant-based ingredients. Also, it tastes really freakin’ delicious!  It’s easy to put together, all of the ingredients are affordable, and it’s full of fiber and plant-based protein to keep you full.

This Chickpea Salad is equal parts traditional and non-traditional…which is pretty much how I always do things 😉 It’s loaded with crunchy veggies, plus plenty of herbs and lemon juice for that fresh and light Mediterranean flavor. You also have the option of using either olive oil or tahini for this one, depending on your preference.

Large white bowl of mediterranean chickpea salad on marble countertop with lemon wedges and fresh herbs off to the side


This protein and veggie-rich recipe is as easy as 1-2-3:

  1. Whisk the dressing ingredients together in the base of a large bowl
  2. Toss in the chickpeas + fresh vegetables
  3. Mix well, let sit for a few minutes to marinate, then serve and enjoy!

You can use either canned or dried chickpeas for this recipe – I opted to use dry, and just cooked them beforehand. I like to enjoy this salad as-is, but you can also toss in some fresh greens right before serving for some extra goodness, but you do you! Regardless, this is a fuss-free, easy, and nourishing recipe that’s perfect for a meal prep or a quick lunch or dinner.

close up photo of ingredients in mediterranean salad after mixing, topped with fresh parsley and black pepper

If you’re looking for more easy recipes, you’ll also love this Dilly White Bean Salad, this Quinoa Tabbouleh and this Tex-Mex Black Bean Salad!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Mediterranean chickpea salad in small round bowl with a fork. Fresh parsley and sliced pita are off the the side


Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is healthy, hearty, and made with only 10 ingredients! A perfect side or main, it’s packed with fiber and plant protein.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: 5-6 Servings 1x
  • Category: Salad
  • Method: No Bake
  • Cuisine: American


  • 1 tablespoon extra virgin olive oil (or sub tahini for oil-free)
  • Juice of 1 lemon
  • Zest of 1/2 lemon
  • 1 teaspoon sea salt
  • Black pepper, to taste
  • 4 cups (665 g) cooked and unsalted chickpeas*
  • 1 dry pint fresh tomatoes, diced or cut in half
  • 1 large cucumber, diced (about 2 cups or 275 g)
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • ½ cup (65 g) kalamata olives, cut in half
  • ½ bunch fresh parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped


  1. Make the Dressing: Add the oil, lemon juice and zest, salt, and black pepper to the base of a large bowl. Whisk until emulsified.
  2. Add the Veggies: Toss the chickpeas, tomatoes, cucumber, bell pepper, onion, olives, parsley and mint into the bowl and mix until everything is evenly coated in the dressing. Season with additional salt and pepper, if necessary.
  3. Serve & Store: this Salad can be served immediately, but is best if you let it sit for 4 hours, preferably overnight. This gives the flavors a chance to mix together! Refrigerate leftovers in an airtight container for up to 6 days.


  • You can use either canned or dried for this recipe – I opted to use dry, and just cooked them beforehand. If your canned beans have salt in them, reduce the salt in this recipe to 1/2 tsp, then add more to taste after everything has been mixed together. Also, be sure to drain and rinse your beans well.
  • This salad is best after it sits for a while, preferably overnight. If you have time to make it in advance, I would definitely recommend it! 

Keywords: mediterranean chickpea salad, chickpea salad, salad with chickpeas, garbanzo bean salad, bean salad, healthy bean salad

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I made this salad and mixed all the veggies with the dressing 2 hours before the serving but my vegetables became soggy, though it tasted amazing. So next time I will toss the veggies and the dressing just before serving, 😋

  2. Absolutely delicious and a great choice for dinner on a hot day. This will go into our regular menu rotation.

  3. Hi Caitlin !
    I tried this salad for my meal prep this week and it’s the best salad I made this summer !!! I took the very last summer veggies on my farmers market and put it together in this salad for the very last summer days here in France… Your recipe is amazing : packed with flavour, really well balanced, so easy to make and to take away and very healthy BUT satisfaying… All I want in my plate !!!
    Thank you so much for your inspo and for all the love you put in your recipes, and sorry for my bad English haha !
    Take care <3

  4. My 12 year-old daughter and I love this salad!! She even asks me to put it in her lunch for school! Thanks for a great recipe!!

  5. I’ve just started transitioning to a vegan diet and can say that this salad definitely encourages me to keep with it,
    cause it’s so good! I especially love how zesty it is.

  6. Not only is the salad tasty but it’s so easy to make!! I make it at lesst twice a week. Substituted the oil for the tahini and it works great.l

  7. I made this yesterday and my husband said it was the best salad he has ever eaten! Very delicious!

  8. I have always loved Mediterranean-style salads! It’s been a while, but my family and I used to create this amazing Greek salad made from cucumbers, tomatoes, red onions, and white beans. I will have to try chickpeas since it’s more suitable for this type of cuisine. Either way, this type of salad is so delicious!