Mediterranean Chickpea Salad Lemon (Printable)

Vibrant chickpeas and crisp veggies tossed in a zesty lemon vinaigrette for a fresh, light dish.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 1/4 cup feta cheese, crumbled (omit for vegan)
08 - 2 tbsp fresh parsley, chopped
09 - 2 tbsp fresh mint, chopped (optional)

→ Lemon Vinaigrette

10 - 1/4 cup extra-virgin olive oil
11 - 3 tbsp fresh lemon juice (about 1 lemon)
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper

# How To Make:

01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, parsley, and mint if using.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until fully blended.
03 - Pour the vinaigrette over the salad ingredients and toss gently to combine evenly.
04 - Taste the salad and adjust seasoning as needed.
05 - Serve immediately or refrigerate for 30 minutes to enhance the flavors.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, no cooking required, and tastes even better the next day.
  • Chickpeas give you real staying power without feeling heavy, and the vegetables stay crisp and bright.
  • The lemon vinaigrette is so good you'll find yourself making extra just to keep in your fridge.
02 -
  • Don't skip rinsing the chickpeas—the starchy water will make your vinaigrette taste dull and the beans will clump together instead of staying distinct.
  • If you make this ahead, add the fresh herbs and feta right before serving so they don't wilt or get waterlogged from the dressing.
03 -
  • Keep a jar of homemade vinaigrette in your fridge at all times—this exact ratio works beautifully on simple green salads, roasted vegetables, or even as a marinade for white fish.
  • Toast your oregano in a dry pan for 30 seconds before adding it to the vinaigrette if you want a more complex, deeper flavor.

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