This Mediterranean Chickpea Salad is the quickest 10 minute vegetarian meal you’ll ever make. It’s loaded with garbanzo beans, sliced cucumber, kalamata olives, grape tomatoes, red onion, and tons of fresh parsley tossed in a super simple white wine vinaigrette.
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.
Keywords: marinated chickpea salad, garbanzo bean greek salad, greek chickpea salad