- 2 (15 oz.) can chickpeas, drained
- 1 pint cherry tomatoes, halved
- 1 cup sliced mini cucumbers
- 1 cup kalamata olives
- 1 cup fresh chopped parsley
- 1/2 a small red onion, diced
- 1/3 cup olive oil
- 1/4 cup white wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- Kosher salt
- fresh cracked pepper
- Add chickpeas, tomatoes, cucumbers, olives, parsley, and onion to a large bowl.
- In a small measuring cup, combine olive oil, white wine vinegar, garlic, oregano, thyme, Dijon, and a couple large pinches of salt and pepper.
- Mix until well combined. Pour over chickpea mixture.
- Toss to combine evenly.
- Garnish with fresh parsley and crumbled feta cheese and serve with whole wheat pita bread and hummus. Drizzle with my quick and easy yogurt sauce for extra flavor!
If you'll be enjoying this chickpea salad at a later date, I'd recommend waiting to add the feta cheese until just before serving. The feta will break down a bit as it sits in the dressing and the texture will be slightly compromised. Keep the feta fresh to make sure the flavors and texture are on point!
Switch up the veggies in this chickpea salad to suit your family's taste or use up what you've got in the fridge. I'm not a huge raw tomato fan so I usually add extra sliced cucumber in their place. Sometimes we don't have any fresh cucumber so I'll add more olives instead. Customize this recipe and make it your own!
To bulk up this salad, I like to serve it with pita bread and a hearty dollop of hummus also!
If you have a couple extra minutes, try throwing together my quick and easy Dill Yogurt Sauce. It's a cool tangy sauce loaded with fresh dill and lemon flavor that will take just a couple minutes to make! It would be the perfect drizzle for this salad.
- Category: Main Dish
- Method: No Cook
- Cuisine: Mediterranean
Keywords: garbanzo salad, chickpea Mediterranean salad, chickpea salad recipe