Delish, easy lunch salads make my heart smile. Especially ones that are total flavor explosions! Because we deserve that kind of mid-day delight, don’t you think? Speaking of colorful, crave-worthy salads, you must make my famous Curried Chickpea Salad, 10-Minute Tuna and Chickpea Salad, and Mediterranean Farro Salad!
Ingredients
As a dietitian, I adore how nourishing and colorful this chickpea salad is. Truly eating the rainbow!
Chickpeas: You’ll need 1 can or 1 ½ cups cooked from dried. Just be sure to drain and rinse. Parsley: I love the pop of flavor parsley adds. Red onion: For a sharp bite and a nice purple color. You could also do green onion for milder flavor. Bell pepper: Delivering color, crunch and a pop of flavor. Any color works but I like red or orange here. You could also use carrot or celery. Cucumber: So refreshing and great for volume. Tomatoes: Cherry, grape or roma work great–I tested the recipe with multiple kinds of tomatoes. I find cherry tomatoes the sweetest and best texture. Kalamata olives: I love the briney bite and texture olives add. If you hate olives, you can leave them out or try banana peppers instead. Feta: A tangy, creamy bite that goes so well with this salad. You can omit or sub avocado for dairy-free! I preferred the version with feta when testing this recipe–it adds that extra oomph. Mediterranean salad dressing: a delish and easy homemade mix of red wine vinegar, olive oil, and oregano to marinate the mixture and add amazing flavor.
See recipe card for full ingredient quantities.
Substitutions and dietary preferences
Veggies: Feel free to use whatever combo of fresh veggies you love and have on hand. Zucchini or chopped green beans would also be great. Anything with crispness and crunch is fair game. Cheese: Not a feta fan? Try avocado instead for creaminess and to make this salad vegan.
How to make
Serving ideas
This salad is amazing on its own, but it’s also great alongside these recipes!
black bean burgers grilled fruit kabobs summer quinoa salad grilled sweet potatoes
How to make ahead
You can prep it ahead by keeping the dressing separate and combining everything just before serving.
Storage tips
Store in a covered container for up to 5 days in the refrigerator.
2 14.5oz cans chickpeas, drained and rinsed 1 medium cucumber, chopped (about 1 ½ cups) 1 ½ cups cherry tomatoes, chopped 1 yellow or orange bell pepper, chopped ½ cup red onion, diced (½ small red onion) ½ cup parsley, chopped ⅓ cup chopped kalamata olives optional: ½ cup crumbled feta (not pictured, but so delicious! 5-minute Mediterranean Salad Dressing
