Mediterranean Chickpea Salad

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

4.9 from 8 reviews

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.


  • 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