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Mediterranean Chickpea Salad with Lemon Garlic Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese (optional for vegan version)
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional but adds amazing freshness)
  • For the Lemon Garlic Dressing:
  • ⅓ cup extra virgin olive oil
  • 2 tbsp freshly squeezed lemon juice (about 1 lemon)
  • 2 garlic cloves, finely minced or grated
  • 1 tsp Dijon mustard
  • 1 tsp honey (or maple syrup for vegan option)
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • Step 1: Prepare the Vegetables : Drain and rinse the chickpeas thoroughly, then pat dry with a paper towel. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Chop the parsley and mint, and crumble the feta cheese (if using).
  • Step 2: Make the Lemon Garlic Dressing In a small bowl or jar, combine olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, salt, and pepper. Whisk or shake well until the dressing emulsifies and becomes creamy. Taste and adjust seasoning — add more lemon juice for tang or honey for balance.
  • Step 3: Assemble the Salad In a large mixing bowl, add chickpeas, cucumbers, tomatoes, red onion, olives, parsley, and mint. Pour the lemon garlic dressing over the top. Toss gently until everything is well coated. Add crumbled feta cheese last, and give it a light toss so it doesn’t break apart too much.
  • Step 4: Let It Rest (Optional but Recommended) : For best flavor, let the salad sit for 10–15 minutes before serving to allow the dressing to soak into the chickpeas and vegetables.