Mediterranean Chickpea Salad

This delicious Mediterranean chickpea salad is so easy to make! It's a great make-ahead lunch option.

5 from 5 votes

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Prep Time: 12

Additional Time: 3

Total Time: 15

Servings: main course servings (4 side salad servings)

Author: Emily Wilson

Ingredients

14.5 ounces (1 can) chickpeas drained and rinsed
3 Persian cucumbers diced (or 1 English cucumber)
1 red bell pepper diced
½ medium red onion thinly sliced*
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
2 ounces crumbled feta cheese
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon sea salt
½ teaspoon sumac
¼ teaspoon ground black pepper

Instructions

Combine the chickpeas, cucumbers, bell pepper, red onion, mint, parsley, dill, and feta in a large mixing bowl. Toss to combine.
Add the olive oil, lemon juice, salt, sumac, and black pepper to the bowl and toss to combine.
Serve immediately or save in the refrigerator for up to 4 days.

Video

Notes

*If the red onion smells strong or if you’re worried about being overpowered by it, slice the onion and then add it to a bowl of ice water. Allow the onion slices to soak for 5 minutes and then add them to the salad. This will cut the stronger flavors of the onion.

Storage - save leftovers for up to 4 days in the refrigerator in an airtight container.

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