Go Back
+ servings

Vegan Mediterranean Chickpea Salad

Need a delicious lunch or a side dish for a party in 10 minutes?! This Mediterranean Chickpea Salad is made especially for you. This recipe is full of flavor, high in protein and perfect to meal prep for the week.
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 servings
Author: Claire Cary



  • 2 cans chickpeas
  • 1 red bell pepper (chopped)
  • 1 cup chopped red onion
  • 1 cup diced cucumber
  • 1 cup halved grape tomatoes
  • 1/4 cup chopped fresh parsley
  • 1/4-1/2 cup chopped fresh basil
  • 1/2 cup pitted kalamata olives
  • Optional: 1/4 cup (DF feta)


  • 3 tbsp olive oil
  • 1-2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1/2 tsp sea salt (or to taste)
  • 1/2 tsp black pepper
  • Optional: 1 tsp red pepper flakes


  • Drain and rinse the chickpeas until no bubbles remain. 
  • Add them to a bowl with the chopped pepper, onion, cucumber, halved tomatoes, green onions, parsley and basil. 
  • Whisk all of the ingredients for the dressing together in a bowl or combine in a salad dressing shaker and pour over the salad. 
  • Mix to combine well. 
  • Add additional basil if desired and enjoy!


Once prepared, this recipe will store in the fridge for about 5 days. 
This recipe calls for canned chickpeas, but you can also use chickpeas cooked from dry. You'll want to use 1.5 cups cooked chickpeas in place of every 1 can.


Serving: 1/4 of the recipe | Calories: 329kcal | Carbohydrates: 39.4g | Protein: 12.6g | Fat: 15.2g | Fiber: 12.2g | Sugar: 3.2g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: chickpea salad, chickpea salad recipe, mediterranean chickpea salad, mediterranean salad