A Mediterranean-Style Chickpea Salad Recipe I Can Eat ALL week!

Chickpea salad with feta and olives

I love a good summer salad, especially one I can toss together quickly and enjoy in different ways all week long. And this Mediterranean-style Chickpea Salad has been my go-to lately.

I made a big bowl on Sunday and enjoyed it three different ways over the next few days:

• As a colorful, crunchy side to some grilled chicken

• Mixed with a can of tuna for a quick, satisfying lunch

• And my personal favorite—paired with my baked eggs for a high-protein vegetarian meal (if you haven’t tried it yet, here’s the recipe)

It’s one of those dishes that just gets better as it sits. The lemony dressing soaks into the chickpeas, the flavors mingle, and every bite feels bright, fresh, and nourishing.

Why I Love This Salad (and Why You Will Too)

Besides being colorful and delicious, this salad is packed with nutrition:

• Chickpeas give you plant-based protein and fiber, great for gut health and staying satisfied between meals.

• Cucumber and bell pepper bring crunch, hydration, and vitamin C.

• Cherry tomatoes offer antioxidants that support healthy aging.

• Olives and olive oil are full of heart-healthy fats.

• Feta adds a creamy, tangy finish, and just a little goes a long way.

It’s the kind of dish that feels like a treat but leaves your body feeling good, too.

Whether you're bringing a side dish to a backyard barbecue or just want something easy in the fridge during a busy week, this salad is a win.

Mediterranean-Style Chickpea Salad Recipe

Serves: 4–6 Prep Time: 10 minutes + chill time

Ingredients:

• 1 (15oz) can chickpeas, drained and rinsed

• 1 English cucumber, chopped

• 1 sweet bell pepper, chopped

• 1 cup cherry tomatoes, halved

• ½ cup kalamata olives, halved

• ½ cup crumbled feta

Dressing:

• Juice of ½ a lemon

• ¼ cup extra virgin olive oil

• 2 tbsp balsamic vinegar

• ½ tsp garlic powder

Directions: Combine the salad ingredients in a large bowl. In a small jar or bowl, whisk the dressing ingredients together, then pour over the salad and gently toss. Let it chill in the fridge for at least an hour to let all those good flavors come together.

Stores well in the fridge in an airtight container for up to 5 days (though it never lasts that long around here!).