Mediterranean Chickpea Salad with Oregano Vinaigrette

This Mediterranean chickpea salad with oregano vinaigrette is a variation on classic Mediterranean salad with the addition of chickpeas to make it a complete meal or more filling side dish.

This Mediterranean chickpea salad had everything you love about Mediterranean salad: a base of fresh tomatoes and crunchy cucumbers flavored with briny feta, kalamata olives and fresh herbs. Bell peppers and red onion add sweet earthiness. And it's all brought together with a simple oregano vinaigrette you can throw together in seconds.

Traditional Mediterranean salads are often served as a side, but adding chickpeas can turn this one into a full meal salad. The chickpeas add more protein, fiber, and a bit of creaminess that balances the crunchy fresh veg. It’s a perfect warm-weather meal for lunches, picnics, or dinners.

Best of all, it comes together in about 15 minutes with no cooking required. It’s vegetarian, naturally gluten-free, and easy to prep ahead, making it just as practical as it is delicious. You can serve it on its own, stuff it into pita, or pair it with other Mediterranean favorites.

Quick Summary

• A fresh, colorful and beautiful Mediterranean salad full of flavor
• No cooking required — just chop and toss
• Great as a side dish or light main
• Naturally vegetarian and gluten-free
• Easy to prep ahead for lunches or gatherings

Jump to:

• Quick Summary
• Ingredients
• Instructions
• Serving Suggestion
• Related
• Recipe
• Comments

Ingredients

Chickpeas – add protein and substance to make it filling

Cherry tomatoes – for sweetness and juicy texture

Persian or regular cucumber – brings freshness and crunch

Red and green bell peppers – add sweet earthiness

Red onion – adds spicy sweetness

Kalamata olives – briny, salty depth

Feta cheese – creamy and tangy, ties everything together

Fresh parsley and dill – bring brightness and a herby finish

Olive oil & red wine vinegar – the base of the vinaigrette

Dried oregano & sumac – classic Mediterranean seasoning

Salt & pepper – to taste and enhance flavors

Instructions

1. Preparing the oregano vinaigrette

Start by preparing the oregano vinaigrette so the flavors have time to meld and develop.

In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), oregano, salt, pepper, and sumac if using. Err on the side of less salt (or no salt) until you can taste the salad after it's all mixed.

The right amount of salt will depend on the saltiness of your feta and olives, you might want a bit more vinegar or salt to the finished salad.

2. Preparing the vegetables

Start by draining and rinsing your canned chickpeas thoroughly then set them aside to continue draining as you chop the vegetables

Then, chop your vegetables:

• Halve or quarter the cherry tomatoes
• Dice the cucumber into rounds and the bell peppers into small, bite-sized pieces.
• Thinly slice the red onion into half-moons (cut onion in half, and then slice each half thinly)
• Pit the olives if they are not already pitted - you can leave them whole or slice them if you prefer
• Wash and finely chop about 2 tablespoons each of fresh parsley and dill

Note on cucumber: The recipe in the photos is made with two Persian cucumbers, which are smaller and can be cut into uniform rounds which look nice. Regular cucumber is also fine but you may want to cut the rounds into quarters for a more uniform bite and appearance.

Tip: if raw onion is too strong for your taste, soak the slices in cold water for 5-10 minutes before adding them to the salad. This takes off the sharp edge while keeping the flavor.

Combine all the chopped ingredients in a large mixing bowl, then pour the vinaigrette over the salad and toss gently to combine.

At the end gently fold in the cubed or crumbled feta so it doesn't get too mashed up.

You can also serve it as a garnish or as a large slab on top like they do in many restaurants in Greece.

To make ahead

To make ahead prepare the veg and vinaigrette separately and only mix things up when ready to serve.

you can prepare and store the vinaigrette in the fridge for up to a week. The chopped vegetables can also be prepared ahead up to a day in advance but any longer and it can start to lose crunch and get watery.

Variations and Substitutions

• Use lemon juice instead of vinegar for a brighter, citrusy dressing
• Swap herbs like mint or basil for the parsley and dill
• Add greens like arugula or spinach to bulk it up
• Include grains such as cooked quinoa, bulgur, or couscous for a more filling salad
• Make it vegan by skipping the feta or using a plant-based version
• Try different olives like green olives or castelvetrano

Serving Suggestion

This Mediterranean chickpea salad is super flexible. Here are a few ways to enjoy it:

• Enjoy as a stand-alone lunch with some warm crusty bread or pita
• Add some each extra protein like boiled eggs or canned sardines
• Pair it with grilled fish or meats like lamb skewers or chicken souvlaki
• Serve alongside Greek-style stuffed eggplants with ground beef for a fresh counterpoint
• Scoop it into a pita with a dollop of tzatziki or hummus for a quick wrap
• Make it part of a mezze spread with flatbreads, labneh, Greek meatballs in tomato sauce, and roasted red pepper dip

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