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Vegan Mediterranean Chickpea Salad

  • Author: Elena Contis
  • Total Time: 10 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan


A light and refreshing salad, great as an easy summer lunch or as a side dish for a BBQ party! This vegan Mediterranean chickpea salad is full of color and crunchy veggies and a simple dressing.


  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 English cucumber, quartered
  • 1 red bell pepper, diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup pitted kalamata olives, halved
  • 1/4 cup fresh dill or parsley, chopped
  • 5 ounces vegan feta cheese, crumbled or cut into cubes

For Dressing:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Juice from 1/2 lemon
  • 1 garlic clove, mined
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)


  1. In a large bowl, toss all of the salad ingredients. I like to save a little bit of feta for a garnish at the end. Set aside.
  2. In a small mixing bowl, whisk together all of the dressing ingredients.
  3. Toss the salad with the dressing, adjust any seasonings, and top with any additional ingredients.
  4. Enjoy immediately or cover and refrigerate until ready to serve!
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Category: Side Dish
  • Cuisine: Mediterranean


  • Serving Size: 1 heaping scoopful
  • Calories: 345
  • Sugar: 4.8
  • Sodium: 764mg
  • Fat: 24.1g
  • Saturated Fat: 9.2
  • Carbohydrates: 29.2g
  • Fiber: 5.4g
  • Protein: 5.3g
  • Cholesterol: 0mg