Chickpea Salad

Name: Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cans canned chickpeas, drained, rinsed; 1 English cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, finely diced; 1 red bell pepper, diced; 1/2 cup kalamata olives, pitted, halved; 1/2 cup fresh parsley, chopped; 2 tbsp fresh mint leaves, chopped; 1/4 cup extra virgin olive oil; 3 tbsp fresh lemon juice; 1 garlic clove, minced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 4 whole wheat pita bread, for serving, optional

A vibrant, protein-packed salad featuring chickpeas, fresh vegetables, and herbs tossed in a bright lemon-olive oil dressing. Perfect for a light, refreshing lunch with Mediterranean flavors.

15 minEasyServes 4310 cal/serving

MediterraneanLunchNo-CookVegetarianVeganHigh FiberHigh ProteinHalal-friendlyDairy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cans canned chickpeas, drained, rinsed
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 red bell pepper, diced
1/2 cup kalamata olives, pitted, halved
1/2 cup fresh parsley, chopped
2 tbsp fresh mint leaves, chopped
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper, freshly ground
4 whole wheat pita bread, for serving, optional

Instructions

1

In a large bowl, combine 2 cans drained, rinsed canned chickpeas, 1 diced English cucumber, 1 cup halved cherry tomatoes, 1/2 finely diced red onion, 1 diced red bell pepper, 1/2 cup pitted, halved kalamata olives, 1/2 cup chopped fresh parsley, and 2 tbsp chopped fresh mint leaves.
2

In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper to make the dressing.
3

Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.
4

Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
5

Serve chilled or at room temperature, with 4 for serving, optional whole wheat pita bread on the side if desired.
6

The salad can be stored in an airtight container in the refrigerator for up to 3 days.

Questions

Can I make Chickpea Salad gluten-free?

Yes. The gluten in this entry is 4 whole wheat pita bread, for serving, optional. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Chickpea Salad ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Chickpea Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.