The light, 10 minute salad recipe that is a fresh partner to your favorite juicy turkey burger or perfect for a light lunch. Simple Mediterranean Chickpea Salad is chock-full of good stuff like cucumber, tomatoes, red onion all drizzled with the best tangy lemon garlic vinaigrette you'll want to bathe in.
Certain times of year call for fresh. Like January. Not just a page-turning month but a whole year-turning-month when your world might be like mine: covered with some freshly fallen snow and a big taste for something light. Enter this oh-so-simple and fresh Mediterranean Chickpea Salad. It has the power to make January feel a little lighter and brighter all at the same time.
I love salads with magical powers.
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Why You'll Love This Recipe
So many reasons!
- Partner potential. Because it pairs well with so many other recipes like my Foolproof Chicken or my Chicken Caprese Sandwiches. You'll come up with so many ways and reasons to make this quick and easy chickpea salad!
- Variations. There are so many ways you can use this recipe...as part of a larger salad, wrap or zhuzhed up with a protein.
- Flavor and Texture. Although it has a few ingredients, this chickpea salad is loaded with zippy flavor and crunch thanks to the cukes, red onion and pistachios.
Ingredients You'll Need
In addition to chickpeas (also known as ceci beans in my Italian house growing up or maybe you called them garbanzo beans), you'll need a few different vegetables.
- Cherry or grape tomatoes. If you don't like your options here, use vine ripened or Campari tomatoes and cut them smaller.
- Persian cucumbers. I love these little baby cucumbers because they are smaller and crisper in texture and you can eat the skin.
- Red onion. Mild but still with a good bite, red onions shine when served raw.
- Dressing ingredients. Olive oil, red wine vinegar, garlic, juice, and salt and pepper.
All about keeping things simple!
How to Make Chickpea Salad
Grab yourself a big bowl, a strainer to rinse your canned chickpeas and all your ingredients and let's go....
Chop up all your vegetables. Now is the time to add anything else that sounds good or might be on its way out in your fridge!
More intel on that below...
Next, chop up the mint and the dill. [See the tip box below]
Dill mincing tip: Dill can be tricky to mince. I find it best to remove as many of the feathery fronds off the stem and making a small stack and then working a knife through them with a rocking motion.
Mix up the lemony garlic salad dressing in a measuring cup or medium sized bowl. Whisk it up to emulsify and bring the whole glorious thing together.
Finally, toss the salad with the dressing being sure to coat everything evenly. Season with a little extra salt and pepper and a big healthy sprinkling of pistachios!
TIP
To chop up herbs like mint or basil, stack several leaves on top of each other and roll them lengthwise into a cigar. Starting at a short end, thinly slice down the roll and then once down the long center.
-Josie + Nina
Variations
So I alluded to all the great menu ideas and variations that you can make and use this salad...let's check 'em out!
- In a pita pocket or wrap - Tuck this salad into pita pocket along with some fresh greens, feta cheese and a little tzatziki for even more flavor. And if you want some protein, add a little rotisserie chicken!
- In a bowl - Start with a bed of kale, top with the salad
- Mediterranean spice - Add a little za'atar or cumin and some oregano to the dressing for even more Mediterranean flavor.
Serving & Storage
- Line a wide, large salad bowl with a layer of butter lettuce and fill with the chickpea salad. Sprinkle over the pistachios and garnish with some lemon slices.
- Store in a sealed container or bowl with plastic wrap for up to 3 days in the fridge.
Make ahead
- The best way to make this salad ahead is to prep all of the veggies and toss them together about 30 minutes before you plan to serve it as the mint will turn darker as the salad sits. You can also leave the mint out until right before serving and tossing with the dressing.
- Make the dressing up to 3 days ahead and store sealed in the fridge.
Before you go....
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📖 Recipe
Mediterranean Chickpea Salad
Equipment
- strainer
Ingredients
- 2 cans chickpeas, (garbanzo or ceci), drained and rinsed
- ½ small red onion, finely minced
- 1 pint grape or cherry tomatoes, halved or quartered
- 4 Persian cucumbers, diced
- 2 Tablespoons fresh minced dill
- ⅓ cup shelled pistachios, optional
- 2 Tablespoons fresh chopped mint leaves
For the dressing
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice, from one lemon
- 1 teaspoon finely minced garlic
- ½ teaspoon kosher salt, or more
- ¼ teaspoon ground black pepper, or more
- ½ cup olive oil
Instructions
- Begin by rinsing and draining the chickpeas in a strainer. Pat dry until minimal water remains. Leave in strainer until ready to use.
- Chop the onion, tomatoes and cucumber and add to a large salad bowl along with the drained chickpeas.
- Meanwhile, add the vinegar, lemon juice, garlic and seasonings to a glass measuring cup. Slowly pour in the oil, whisking as you pour to create an emulsion and the dressing thickens. Taste and check for seasoning. It should be tangy and thickened.
- Pour about half of the dressing over the salad tossing with a spoon. Sprinkle in the fresh herbs, toss lightly again and top with pistachios, if desired. Add more dressing if needed or reserve to use over the next few days.
Notes
- The best way to make this salad ahead is to prep all of the veggies and toss them together about 30 minutes before you plan to serve it as the mint will turn darker as the salad sits. You can also leave the mint out until right before serving and tossing with the dressing.
- Make the dressing up to 3 days ahead and store sealed in the fridge.
- Start by adding ¼ teaspoon each of za'atar, oregano and/or cumin to the dressing for a little extra Mediterranean flavor. Adjust as desired.
Delicious just made this for a party and it was a hit:) and easy;). My fav style of recipe. Thanks josie and Nina. Xxx
Yay Kelly! SO happy it worked for your party - and my fav party recipe too- and leftover!