Mediterranean Chickpea Tomato Olive Salad (Printable)

Protein-rich Mediterranean salad with chickpeas, tomatoes, olives, and fresh herbs. Ready in 15 minutes for a light lunch or side dish.

# List of ingredients:

→ Vegetables & Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 ½ cups cherry tomatoes, halved
03 - ½ small red onion, thinly sliced
04 - 1 small cucumber, diced
05 - ½ cup pitted Kalamata olives, halved

→ Fresh Herbs

06 - ¼ cup fresh parsley, chopped
07 - 2 tbsp fresh mint, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 garlic clove, minced
11 - 1 tsp dried oregano
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper

→ Optional Additions

14 - ½ cup crumbled feta cheese
15 - ¼ cup roasted red peppers, chopped

# Steps:

01 - Place chickpeas, cherry tomatoes, red onion, cucumber, olives, parsley, and mint in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.
03 - Pour dressing over salad and toss gently to coat all ingredients evenly.
04 - Sprinkle with crumbled feta cheese and roasted red peppers if desired.
05 - Let salad rest for 10 minutes to meld flavors before serving. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 15 minutes with zero cooking required
  • The flavors actually improve as it sits, making it perfect for meal prep
  • Every bite delivers that perfect briny sweet herbaceous balance
02 -
  • The resting period is not optional, it is when the magic happens and flavors really marry
  • Chickpeas absorb dressing quickly, so do not be afraid to add a splash more oil before serving leftovers
  • Salt your salad conservatively at first since olives and optional feta bring plenty of saltiness
03 -
  • Use a microplane to grate the garlic into the dressing for a smoother texture
  • Warm your olives slightly in the dressing before tossing to wake up their oils

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