Mediterranean Chickpea Salad: A Refreshing Recipe Bursting with Flavor

Instagram // @clean_and_delicious

Who doesn’t love a fresh salad that is full of flavor? For this recipe, you have crunchy vegetables, chickpeas for extra protein, and vinaigrette for a slight tanginess. Plus, it is super easy to make, and everyone will ask for more. Rest assured that this will become your favorite salad ever.

Tips and Tricks

You can always enjoy this recipe, no matter the weather outside. Have it as a light lunch or add it as a side dish at dinner. Why not make a sandwich with it too?

Feel free to experiment and add fish, shrimp, or chicken. You can also make it ahead for your upcoming picnic or as part of your weekly meal prep. Just store it in the fridge and have it within five days. This recipe won’t take you ages to make, and you probably have most of the ingredients at home already!

How to Make It

Ingredients for the vinaigrette:

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Ingredients for the salad:

  • 2 (15-ounce) cans of chickpeas, drained and rinsed
  • 1 (12-ounce) jar of quartered and marinated artichoke hearts, drained
  • 1 pint of cherry tomatoes or grape tomatoes, halved
  • 2 Persian cucumbers, halved lengthwise and sliced thinly
  • 2/3 cup pitted Kalamata olives, halved
  • 4 scallions (about 1/2 cup), white and green parts, thinly sliced
  • 2 tablespoons fresh mint leaves, chopped
  • 6 ounces (about 1 1/2 cups), of feta cheese, crumbled
Shutterstock // RHJPhtotos


  1. Start with the oregano vinaigrette by mixing the olive oil, red wine vinegar, dried oregano, kosher salt, and freshly ground black pepper.
  2. Now it’s time to add all the ingredients: chickpeas, artichoke hearts, tomatoes, cucumbers, olives, scallions, and mint.
  3. Toss everything well and make sure all the ingredients are coated with the vinaigrette.
  4. Add the feta cheese and combine.
  5. Season with additional salt and pepper to taste.
  6. Serve immediately or keep the salad in the fridge for five days.