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This Chickpea Salad has the flavors of the Mediterranean and is full of real food ingredients to make it a super healthy side or even a main dish!
One year on vacation, we had such a delicious Chickpea Salad at a Brazilian Steakhouse that I just had to try to replicate it. This recipe is it and boy, is it good! I have made it many times since!
This is a great side dish but I have also had it for lunch many times. The chickpeas add protein and sustenance to make it a good lunch.
If you are looking for the perfect picnic or potluck addition that you can make ahead of time, this is it! It is perfect after sitting in the refrigerator for a day and letting the flavors blend.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
The Chickpeas
Chickpeas are also called Garbanzos. You need one 15.5 ounce can for this recipe. If you would like to cook them from scratch, you need 1 ¾ cups of cooked chickpeas for this recipe.
Can it Be Made Ahead of Time
Yes! This will be great made a day ahead of time so the flavors will be blended together well.
Can This Be Frozen
No. The raw vegetables and olive oil won’t freeze well.
How to Store Chickpea Salad
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Key Ingredients
(Full printable ingredients and instructions are just below.)
Can of chickpeas, drained and rinsed
Bell peppers, diced
Cucumber, diced
Cherry tomatoes, cut in half
Feta cheese
Green onion, diced
Red onion, diced
Garlic, diced
Fresh parsley, diced
Oregano, dried
Extra Virgin Olive Oil
Red wine vinegar; white wine vinegar or balsamic vinegar could also be used
How to Make Chickpea Salad
Mix oil, vinegar, salt, garlic and herbs.
Add all else to bowl.
Pour dressing over.
Fold everything together gently.
Chill to blend flavors.
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Chickpea Salad
This Chickpea Salad has the flavors of the Mediterranean and is full of real food ingredients to make it a super healthy side or even a main dish.
Ingredients
- 1 15.5 ounce can of chickpeas, drained and rinsed
- 1 cup diced red bell peppers
- 1 cup diced cucumber
- 1 cup cherry tomatoes, cut in half (about half a pint)
- ½ cup feta cheese
- ¼ cup diced green onion
- ¼ cup diced red onion
- ½ Tablespoon diced garlic
- 2 Tablespoons diced fresh parsley
- 1 teaspoon dried oregano
- 4 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons red wine vinegar
- ½ teaspoon salt
Instructions
Mix oil, vinegar, salt, garlic and herbs.
Add all else to bowl.
Pour dressing over.
Fold everything together gently.
Chill to blend flavors.
Notes
Chickpeas are also called Garbanzos. You need one 15.5 ounce can for this recipe. If you would like to cook them from scratch, you need 1 ¾ cups of cooked chickpeas for this recipe.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 196Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 467mgCarbohydrates 20gFiber 5gSugar 5gProtein 7g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
