Delish editors handpick every product we feature. We may earn commission from the links on this page.

Mediterranean Chickpea Salad

New! You can now save recipes. It's free!

Thanks to the chickpeas, this salad will keep you full for hours. It's satisfying in a way that leafy greens never could be. Sorry not sorry, kale. 

Canned beans are the real MVP

Canned beans are a real lifesaver when it comes to our favorite pantry staples. Each standard 15-oz. can comes packed with fiber and protein, providing a 1-2 punch of real affordable nutrition in the 30 seconds it takes to crack open a can, drain, and rinse. They can be eaten straight from the can, making this a very summer-friendly recipe on those hot, hot days when you just can't be bothered to turn on the heat. We know that this is a "chickpea salad", but you can totally switch out chickpeas for your favorite canned beans: creamy cannellini beans, black beans, kidney beans are all great options.

Make it your own

Our lemon-parsley vinaigrette is perfectly tart and fresh with a hint of spice and you can put it on everything. This means that if you want to switch out any of the salad ingredients for your preferred addition, you have our blessings. Not a fan of olives or bell peppers? Cherry tomatoes and diced ripe avocado will fill that flavor gap. Want to keep it dairy free? Sub in another form of protein in place of the feta, like a couple of hard-boiled eggs or a can of tuna, or a handful of chopped toasted nuts. If you have any extra dressing left over, store it in an airtight container in the fridge for up to 10 days.

If you've made this recipe, we'd love to hear from you—leave us a comment and rating down below! Looking for more make-ahead or packable ideas? Check out our 40+ not-sad lunch ideas

Advertisement - Continue Reading Below
Save Recipe
Yields: 6 servings
Prep Time: 0 hours 20 mins
Total Time: 0 hours 25 mins
For the salad

(15-oz.) can chickpeas, drained and rinsed


medium cucumber, chopped


bell pepper, chopped


red onion, thinly sliced

1/2 c.

chopped kalamata olives

1/2 c.

crumbled feta

Kosher salt

Freshly ground black pepper

For the lemon-parsley vinaigrette
1/2 c.

extra-virgin olive oil

1/4 c.

white wine vinegar

1 tbsp.

lemon juice

1 tbsp.

freshly chopped parsley

1/4 tsp.

red pepper flakes

Kosher salt

Freshly ground black pepper

  1. Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper. 
  2. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper. 
  3. Dress salad with vinaigrette just before serving.

Parker Feierbach
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Advertisement - Continue Reading Below