Chopped Mediterranean Chickpea Salad for Summer Parties
A refreshing, protein-packed Mediterranean salad made with chickpeas, tomatoes, cucumber, onion, olives, feta, and a zesty lemon vinaigrette. Perfect for summer lunches, potlucks, or light dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
2 cans (15 oz) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 large cucumber, diced
½ red onion, thinly sliced
½ cup Kalamata olives, halved
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
For the Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
½ tsp salt
¼ tsp black pepper
Instructions
-
Add chickpeas, tomatoes, cucumber, red onion, olives, feta, and parsley to a large bowl.
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In a separate bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper.
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Pour the vinaigrette over the salad and toss gently to combine.
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Let chill for 15–20 minutes before serving for best flavor.
Notes
Use English cucumbers for best texture.
Soak onions in cold water to reduce sharpness.
Add quinoa or grilled chicken for a heartier meal.
Keeps well in the fridge for up to 3 days.