15 Minute Mediterranean Chickpea Salad

5 from 14 votes
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15 Minute Mediterranean Chickpea Salad with zesty shallot dressing is perfect for healthy make-ahead meals. Filled with fiber and plant protein, this no-fuss salad is easy and versatile. Mediterranean Chickpea Salad in a bowl with a serving spoon resting on the right side

If you need weekday meal inspiration, this salad covers all the bases.

It’s fresh, flavorful, and full of crisp, crunchy textures. The zesty shallot dressing brightens each bite, while feta adds salty richness.

Just like my Mediterranean Lentil Salad, this recipe is endlessly versatile and comes together in 15 minutes flat. Enjoy as is, or add shredded chicken or canned tuna for a more satiating meal. It’s also delicious stuffed in a wrap or scooped up with pita chips.

Prep it on Sunday and pack it for weekday meals on repeat. Or simply snag a few bites from the fridge every time a hunger pang strikes.

How to Make Mediterranean Chickpea Salad

Full of fiber and plant protein, this salad is equal parts healthy and satisfying.

It also makes use of everyone’s favorite pantry staple: canned chickpeas! 

Plus, you can prepare it year-round since it doesn’t rely on any seasonal ingredients. 

The IngredientsRecipe ingredients in separate bowls with labels

  • Chickpeas: Budget-friendly, plus a fab source of fiber and plant protein. Be sure to drain, rinse, and dry the chickpeas before tossing them into the salad.
  • Tomatoes: You need 1 pint of cherry or grape tomatoes, which are in season year-round. Use red or multi-colored for an extra pop of vibrancy.
  • Cucumber: I prefer using a seedless cucumber, such as English or Persian. The skins on these varieties are also much thinner, so you don’t need to peel them. 
  • Bell Pepper: Use any color bell pepper you like! I prefer red, orange, or yellow, which are sweeter than green.
  • Artichokes: Marinated artichoke hearts really give the salad its Mediterranean flair. Alternatively, you can use olives or sun-dried tomatoes.
  • Feta: Chunks of feta cheese add richness and salty, briny flavor. If you’re not a feta fan, you can use Parmesan or goat cheese instead.
  • Dill: Fresh dill really brings this salad to life! However if you prefer another herb, fresh parsley also works great here.
  • Shallots: Sweeter and more tame than most other onion varieties, shallots infuse the dressing with aromatic spice.
  • Vinegar: I prefer red wine vinegar in this salad, however you could also use sherry vinegar or fresh lemon juice.
  • Olive Oil: A heart-healthy staple in the Mediterranean diet, this chickpea salad leans heavily on extra-virgin olive oil.

Chickpea salad with shallot dressing and feta mixed in a bowl

The Directions

Step 1: Prepare the Dressing

In a small jar or bowl, combine shallots, olive oil, red wine vinegar, mustard, salt, and pepper; whisk to combine. Let sit while you prepare salad.Shallot dressing being mixed in a jar

Step 2: Assemble the Salad

To a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, artichokes, and fresh dill. Season with salt and pepper; toss to combine. Chickpeas, tomatoes, cucumber, pepper, and artichoke in a large bowl

Step 3: Toss and Enjoy!

Drizzle dressing over salad and add feta; toss to coat. Garnish with extra fresh dill, if desired. Feta and shallot dressing being added to chickpea and veggie mixture

How to Serve Chickpea Salad

  • Right out of the Bowl. The chickpeas make it plenty filling for a light lunch or snack.
  • Over Greens. If you want to double down on the veggie goodness, serve a big scoop of the salad over arugula with a little extra olive oil. 
  • With Chicken or Tuna. Add shredded rotisserie chicken or flaked canned tuna for a more satiating meal.
  • In a Wrap or Pita. Stuff the salad in a warm pita pocket or whole-grain wrap for a satisfying lunch.

What Goes with Chickpea Salad?

  • Salmon: Try these Salmon Burgers with Lemon-Caper Spread for a Mediterranean-inspired meal.
  • Soup: This Creamy Tomato Basil Soup would make a fabulous soup + salad combo.
  • Shrimp Cakes: Readers absolutely love these Thai Shrimp Cakes, and they’d be delicious as a salad topper.

Make-Ahead and Storage Tips:

  • Make-Ahead: The veggies can all be sliced and diced up to 2 days ahead. Refrigerate in an airtight container.
    • You can also prepare the dressing 1 to 2 days in advance. Refrigerate in an airtight jar.
  • Store: Store leftover salad in an airtight storage container in the refrigerator for up to 3 days.

Mediterranean Chickpea Salad assembled in a wooden serving bowl

More Mediterranean Salad Recipes to Try:

Mediterranean Lentil Salad

Salmon Couscous Salad with Feta Dressing

Brown Butter Quinoa Tabbouleh Salad

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 14 votes

15 Minute Mediterranean Chickpea Salad

This quick, no-fuss salad is the the perfect light, healthy, plant-powered meal or snack. Gluten free, high in fiber and kid-friendly!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5 servings

Equipment

  • Mixing bowls

Ingredients  

Shallot Dressing

  • 1/4 cup extra-virgin olive oil
  • 3 Tbsp. minced shallots
  • 2 Tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. each kosher salt and black pepper

Chickpea Salad

  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1/2 large English cucumber (or 3 Persian cucumbers), chopped (no need to peel) (about 1 1/2 cups)
  • 1 pint cherry tomatoes, halved
  • 1 bell pepper (yellow, orange, or red), finely chopped
  • 1 (6.5-oz.) jar marinated artichoke hearts, drained and roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup fresh dill, roughly chopped
  • 1/4 tsp. each kosher salt and black pepper
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Instructions 

  • Prepare Shallot Dressing:
    In a small jar or bowl, olive oil, shallots, red wine vinegar, mustard, salt, and pepper; whisk to combine. Let sit while you prepare salad.
  • Assemble Salad:
    To a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, artichokes, and fresh dill. Season with salt and pepper; toss to combine. 
    Drizzle dressing over salad and add feta; toss to combine. Garnish with extra fresh dill, if desired. 
    *Note: this salad tastes best an hour or two after making it. Letting the flavors really marinate is key!

Notes

*For extra protein, add flaked canned tuna or shredded rotisserie chicken.
 
  • Make-Ahead: The veggies can all be sliced and diced up to 2 days ahead. Refrigerate in an airtight container.
    • You can also prepare the dressing 1 to 2 days in advance. Refrigerate in an airtight jar.
  • Store: Store leftover salad in an airtight storage container in the refrigerator for up to 3 days.

Nutrition

Serving: 0.75cup | Calories: 257kcal | Carbohydrates: 19g | Protein: 8g | Fat: 18g | Saturated Fat: 3.5g | Sodium: 870mg | Fiber: 6g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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5 from 14 votes (3 ratings without comment)

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29 Comments

  1. Sarah says:

    5 stars
    Absolutely delicious! I added a little orzo to bulk it up and enjoyed in my lunch. It’s a great prep-ahead option. Thank you!

  2. Courtney says:

    5 stars
    So easy to make. Keeps well in fridge and tastes great. I recommend finely chopping the feta for any non-feta lovers!

  3. Linda Molenaar says:

    5 stars
    Had this for dinner tonight with some leftover rotisserie chicken. So simple & refreshing, with ingredients I always have on hand! Loved it!

  4. Kim says:

    5 stars
    This salad is absolutely delicious. I have made it several times.

  5. tasha says:

    5 stars
    love this recipe! i usually do not include the artichokes and add chicken but it’s one of my favorite quick spring-summer go-to’s!!

  6. Michelle R says:

    5 stars
    I’ve made this 2 weeks in a row now for lunch! I took your suggestion and added flaked tuna one day, which I really enjoyed. Thank you for a great staple recipe!

    1. Jamie Vespa says:

      Hi Michelle – I’m so glad the recipe was a hit! Thank you for coming back and leaving a review!

  7. Katie Quinn says:

    5 stars
    So fresh and flavorful! This will be a meal prep staple for us!

    1. Jamie Vespa says:

      I’m so glad the recipe was a hit, Katie! Thank you for taking the time to leave a review!