This colorful Mediterranean Chickpea Salad is fresh, vibrant, and bursting with flavor! Made with chickpeas (garbanzo beans), crisp veggies, tangy feta, and briny Kalamata olives, it’s tossed in a simple homemade lemon vinaigrette that ties everything together beautifully. It’s the perfect side dish for potlucks, picnics, and easy weeknight dinners, or serve it as a light vegetarian main dish!
Mediterranean Garbanzo Bean Salad
This amazing salad is full of fresh Mediterranean flavor and the satisfying texture of crisp cucumbers, juicy tomatoes, tender chickpeas, and creamy feta, all brought together with a zesty lemon vinaigrette.
Chickpea Salad is light but filling, made with wholesome ingredients that are naturally vegetarian and gluten-free.
Why You'll Love This Mediterranean Chickpea Salad
• Quick & Easy – Only 15 minutes from start to finish, no cooking required.
• Healthy & Satisfying – Packed with fiber, protein, and good-for-you ingredients.
• Make-Ahead Friendly – Great for meal prep, and bringing to potlucks and parties. It tastes even better after chilling.
• Naturally Gluten-Free & Vegetarian – With easy swaps to make it vegan.
This side dish goes with many meats, such as my Instant Pot Leg of Lamb, or Air Fryer Chicken Breasts (seasoned with a Greek seasoning blend).
This fresh and flavorful Mediterranean Chickpea Salad pairs beautifully with other classic Mediterranean dishes. Try serving it alongside my Greek Sheet Pan Chicken Dinner for a complete, flavorful dinner.
This simple, vibrant salad is one I love to serve at gatherings, and people always end up asking for the recipe.
You can also serve this vegetarian Mediterranean salad next to a scoop of Tzatziki Sauce or a dip of Classic Hummus to round out Mediterranean-inspired platters or mezze boards.
Ingredients in Chickpea Salad
Here's what you'll need to make this fresh and flavorful garbanzo bean salad:
- SALAD
- Chickpeas (Garbanzo Beans) – Also called garbanzo beans, these give the salad a hearty base and add plant-based protein.
- English Cucumber – Diced. Adds a fresh, crisp crunch.
- Red Bell Pepper – Diced for color, crunch and sweetness.
- Cherry Tomatoes – Halved. Grape tomatoes work too!
- Red Onion – Finely diced for a little bite.
- Fresh Basil Leaves – Torn or chopped for fragrant, herby flavor.
- Kalamata Olives – Halved. Briny and bold.
- Feta Cheese – Crumbled for creamy, salty flavor.
- Fresh Parsley – Chopped for a fresh finish.
- Olive Oil – Use extra virgin for the best flavor.
- Lemon Juice – Freshly squeezed.
- Honey – Or maple syrup for a vegan option.
- Dijon Mustard – Helps emulsify and adds depth.
- Garlic Cloves – Pressed for sharp flavor.
- Kosher Salt & Black Pepper – To taste.
LEMON VINAIGRETTE
Ingredients FAQ
What people are asking about Mediterranean Chickpea and Cucumber Salad:
- Can I use dried chickpeas instead of canned?
Yes, just cook them first. You’ll need about 3 cups of cooked chickpeas to replace the two cans. - Can I swap a regular cucumber for English cucumber?
A regular cucumber works—just peel it and scoop out the seeds to reduce bitterness and excess moisture. - What can I use instead of feta cheese?
Goat cheese, mozzarella pearls, or a plant-based feta alternative work well. You can also leave it out for a dairy-free version. - Can I use black olives instead of Kalamata?
Yes. They’re milder but still add a nice salty bite. Green olives are nice, too. - Are chickpeas and garbanzo beans the same thing?
They are! You can use either name.
Variations and Add-Ins
• Add Grains – Stir in cooked quinoa, farro, or couscous to make it more filling.
• Add Protein – Top with grilled chicken, shrimp, lamb, or tuna to turn this into a main course.
• Use What You Have – Green bell pepper, chopped spinach, or artichoke hearts are all great additions.
• Turn It Into a Wrap or Pita Pocket – Fill up a piece pita pocket bread with some hummus or tzatziki sauce for a grab-and-go lunch.
How to Make Mediterranean Garbanzo Bean Salad
Prep Ingredients:
• Chop the vegetables and add them to a large salad bowl along with the herbs, chickpeas and olives.
Make the Vinaigrette:
• In a small jar with a tight-fitting lid (or bowl with a whisk), combine olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper.
• Shake or whisk the salad dressing until well combined. Taste and adjust salt or other ingredients to taste.
• Mix together the salad before dressing it.
• Pour the lemon vinaigrette over the salad and stir gently to combine.
Finish
• Crumble the feta on top or stir it in. Garnish with parsley.
• Cover and chill until ready to serve. Note: If making more than a few hours ahead, wait to add the feta until just before serving.
What to Serve With Chickpea Salad
This salad goes well with:
• Grilled meats or seafood
• Pita bread and hummus
• Falafel or gyro wraps
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. This salad tastes even better the next day as the flavors blend.
More Delicious Salad Recipes to Try
Blueberry Spinach Salad
Watermelon Feta Salad
Italian Chopped Salad Recipe
Beet Salad with Goat Cheese and Orange Vinaigrette
If you make my Mediterranean Chickpea Salad recipe, please let me know by leaving a comment below with a star rating. I'd love to hear from you!
This Mediterranean Chickpea Salad is a vibrant and healthy side dish made with chickpeas, crisp veggies, briny olives, and tangy feta, all tossed in a fresh lemon vinaigrette.
- 2 15-ounce cans Chickpeas, drained & rinsed
- 1 English Cucumber, diced
- 1 Red Bell Pepper, diced
- 2 cups Cherry Tomatoes, halved
- ¼ cup Red Onion, diced
- ¼ cup Fresh Basil Leaves
- ½ cup Halved Kalamata Olives
- 4 ounces Feta Cheese, crumbled
- ¼ cup Chopped Parsley
- ¼ cup Olive Oil
- ¼ cup Lemon Juice
- 2 teaspoons Honey (or maple syrup)
- 2 teaspoons Dijon Mustard
- 2 Cloves Garlic, pressed
- ¼ teaspoon Kosher Salt, or to taste
- ¼ teaspoon Pepper, or to taste
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Prep ingredients, and chop all of the vegetables & herbs. Add to a large salad bowl.
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To a small mason jar with a tight fitting lid (or a bowl with a whisk), add the olive oil, lemon juice, honey, Dijon, pressed garlic cloves, salt, and pepper. Shake the jar or whisk vigorously to mix the dressing.
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Taste and adjust salt or other ingredients to taste.
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Pour the lemon vinaigrette over the salad and give it a gentle stir until well combined. If making more than a few hours ahead, wait to add the feta cheese just before serving.
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Crumble the feta cheese over the top or gently stir it in, and garnish with the chopped parsley.
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Cover the bowl with plastic wrap and chill until ready to serve.
- If making more than a few hours ahead, wait to add the feta until just before serving.
- For best flavor, chill the salad for at least 30 minutes before serving to let the vinaigrette soak in.
- This salad stores well in the fridge for up to 4 days in an airtight container.
Approx. nutrition per 1 ¼ cups serving: Calories: 291 | Protein: 9.5g | Carbohydrates: 27.5g | Fat: 16.8g
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