10-Minute Mediterranean Chickpea Salad

why make this recipe

This salad is fast, fresh, and full of flavor. It takes ten minutes to make. It uses simple pantry items and fresh veggies. It is healthy and works for lunch, a side dish, or a picnic.

introduction

This 10-Minute Mediterranean Chickpea Salad mixes chickpeas, cucumber, tomatoes, olives, and feta with a bright, tangy dressing. It is easy, filling, and ready in minutes. You can make it ahead or toss it up right before eating.

how to make 10-Minute Mediterranean Chickpea Salad

1. Drain and rinse the chickpeas well.
2. Chop the cucumber, red bell pepper, and red onion. Slice the cherry tomatoes and olives.
3. Put all salad ingredients in a large bowl.
4. Put the dressing ingredients in a jar with a lid. Shake the jar hard until the dressing blends.
5. Pour the dressing over the salad and toss to coat.
6. Serve cold or at room temperature.

Ingredients :

• 2 (15-ounce) cans of chickpeas – drained and rinsed well
• 3/4 cup chopped cucumber
• 2/3 cup sliced cherry tomatoes
• 1/2 cup chopped red bell pepper
• 1/3 cup sliced kalamata olives
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions :

Assemble all of the salad ingredients in a large bowl. Add all of the dressing ingredients to a mason jar fitted with a lid and shake well to emulsify. Pour the dressing over the salad and toss. Serve cold or at room temperature.

how to serve 10-Minute Mediterranean Chickpea Salad

Serve it as a light lunch with crusty bread. Use it as a side for grilled fish or chicken. Spoon it over greens for a fuller salad. It also works in wraps or on top of cooked quinoa.

how to store 10-Minute Mediterranean Chickpea Salad

Store in an airtight container in the fridge for up to 3 days. If you plan to store longer, keep the dressing separate and add just before serving. Stir well before serving if the dressing settles.

tips to make 10-Minute Mediterranean Chickpea Salad

• Rinse chickpeas well to remove canning liquid and make the salad less salty.
• Cut vegetables into similar sizes so each bite tastes balanced.
• Taste and adjust salt and vinegar at the end.
• Let it sit 10–15 minutes if you want the flavors to blend more.

variation (if any)

• Add chopped cucumber or use mixed olives for different flavor.
• Swap feta for goat cheese for a creamier taste.
• Add cooked farro or couscous to make it heartier.
• Add a splash of lemon juice for extra brightness.

FAQs

Q: Can I use homemade chickpeas?
A: Yes. Cooked homemade chickpeas work well. Use about 3 cups cooked to replace two cans.

Q: Is this salad gluten-free?
A: Yes. The salad is naturally gluten-free if you use plain ingredients.

Q: Can I make this ahead?
A: Yes. Make it a few hours ahead. If you want it fresher, keep the dressing separate and toss before serving.

Q: Can I leave out the feta for a vegan salad?
A: Yes. Omit the feta or use a vegan cheese to keep it dairy-free.

Conclusion

For a quick, trusted version of this recipe and extra tips, see the full recipe at 10-Minute Mediterranean Chickpea Salad – Pinch Me Good.

10-Minute Mediterranean Chickpea Salad

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• Author: kaoucheegmail-com
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A fast, fresh, and flavorful salad featuring chickpeas, cucumbers, tomatoes, olives, and feta, dressed in a tangy mixture.

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Ingredients

Scale 1x2x3x

• 2 (15-ounce) cans of chickpeas – drained and rinsed
• 3/4 cup chopped cucumber
• 2/3 cup sliced cherry tomatoes
• 1/2 cup chopped red bell pepper
• 1/3 cup sliced kalamata olives
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Drain and rinse the chickpeas well.
2. Chop the cucumber, red bell pepper, and red onion. Slice the cherry tomatoes and olives.
3. Put all salad ingredients in a large bowl.
4. Put the dressing ingredients in a jar with a lid. Shake the jar hard until the dressing blends.
5. Pour the dressing over the salad and toss to coat.
6. Serve cold or at room temperature.

Notes

Rinse chickpeas well to remove canning liquid. Cut vegetables into similar sizes for balanced flavor. Let sit for 10–15 minutes to blend flavors.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 30mg

Keywords: chickpea salad, Mediterranean salad, quick salad, healthy salad, vegetarian dish