Oh my gosh, you have to try this Mediterranean chickpea salad with feta and olives! It’s my go-to when I need something fresh, flavorful, and ridiculously easy to throw together. I first fell in love with this combo during a trip to Greece years ago, and I’ve been obsessed ever since. The best part? It’s packed with protein from the chickpeas, tangy bites of feta, and those briny Kalamata olives that just make everything better. Trust me, this isn’t your average sad desk lunch salad – it’s vibrant, satisfying, and tastes like sunshine in a bowl. Perfect for meal prep or when you need a quick, healthy side that actually excites your taste buds!

Why You’ll Love This Mediterranean Chickpea Salad with Feta and Olives

Listen, I don’t just throw together salads willy-nilly – this one? It’s special. Here’s why you’re going to adore it as much as I do:

• Quick as a wink: 15 minutes from chopping to serving. Perfect for those “oh-crap-I-need-to-bring-something” moments.
• Healthy without trying: Packed with plant protein from chickpeas and all those gorgeous Mediterranean diet benefits.
• Flavor fireworks: Tangy feta, briny olives, and that lemony dressing? Your taste buds will throw a party.
• Meal chameleon: Fancy side dish? Check. Desk lunch? Check. Picnic superstar? Double check.
• No cooking required: My kind of recipe – just chop, mix, and devour.

Seriously, this salad is like that friend who’s always fun, reliable, and never lets you down. What’s not to love?

Ingredients for Mediterranean Chickpea Salad with Feta and Olives

Here’s everything you’ll need to make this vibrant salad sing:

• 2 cups cooked chickpeas – rinsed and drained well (those canned ones work perfectly!)
• 1 cup cherry tomatoes – halved (I like the colorful heirloom ones when I can find them)
• 1 cucumber – diced (peel if the skin’s tough, but I usually leave it on for crunch)
• 1/2 red onion – thinly sliced (soak in cold water for 5 minutes if you want to tame the bite)
• 1/2 cup Kalamata olives – pitted and halved (the star of the show, don’t skip these!)
• 1/2 cup crumbled feta cheese – buy the block and crumble it yourself for better texture
• 2 tbsp extra virgin olive oil – the good stuff, this is where flavor lives
• 1 tbsp lemon juice – fresh squeezed, please, none of that bottled nonsense
• 1 tsp dried oregano – rub between your palms to wake up the flavor
• Salt and pepper – to taste (go easy at first – the feta and olives bring saltiness)

Ingredient Notes & Substitutions

No stress if you need to swap things around – here’s how to make it work:

• Chickpeas: Canned are totally fine (just rinse well!), but if you’re using dried, cook 3/4 cup to get 2 cups cooked.
• Feta: Vegan? Try cubed avocado or a plant-based feta alternative (just add it right before serving).
• Olives: No Kalamatas? Any briny olive works, but reduce salt if using green olives which are saltier.
• Herbs: Fresh oregano or mint (about 1 tbsp chopped) can replace dried oregano for a brighter flavor.

How to Make Mediterranean Chickpea Salad with Feta and Olives

Okay, let’s get mixing! This salad comes together faster than you can say “Mediterranean vacation,” but there are a few tricks to make it perfect:

1. Prep your chickpeas: Rinse those beauties under cold water in a colander and let them drain really well – soggy chickpeas make a sad salad. I usually give them a little shake in the colander to get rid of excess water.
2. Chop party: Toss your drained chickpeas in a big bowl with the halved cherry tomatoes, diced cucumber, and thinly sliced red onion. If you soaked your onions, pat them dry first – we want flavor, not puddles!
3. Dressing magic: In a small bowl, whisk together the olive oil, lemon juice, oregano, and just a pinch of salt and pepper. Taste as you go – you can always add more, but you can’t take it out!
4. Gentle does it: Pour the dressing over your veggie mix and toss everything together like you’re handling something precious (because it is!). Add the olives and feta last so they don’t get mushed.
5. Timing is everything: Serve it right away for maximum crunch, or pop it in the fridge for up to 2 hours to let the flavors get cozy. Any longer and the veggies start losing their pep!

Tips for Perfect Mediterranean Chickpea Salad

Here’s how I make sure every batch turns out stellar:

• Dry is key: Pat down those cucumber and tomato pieces with a paper towel – extra moisture makes the salad watery.
• Season smart: Go easy on salt at first since feta and olives bring their own saltiness. You can always add more!
• Herb timing: If using fresh herbs like parsley or mint, add them right before serving to keep them bright and perky.

Serving Suggestions for Mediterranean Chickpea Salad

This salad is like the ultimate wingman – it makes everything better! Here’s how I love to serve it:

• Standalone superstar: Pack it for lunch with some crusty bread – filling enough to keep you going all afternoon.
• Grill’s best friend: Pile it next to grilled chicken, lamb kebabs, or fish for a fresh contrast to smoky flavors.
• Pita party: Stuff it into warm pita pockets with a dollop of tzatziki for the easiest handheld meal.
• Mezze platter: Surround it with hummus, dolmas, and warm olives for a Mediterranean feast.

Honestly? I’ve even eaten it straight from the bowl standing at the fridge – no judgment here!

Storage & Reheating Instructions

This salad keeps like a dream in the fridge for about 2 days – just store it in an airtight container. No reheating needed (or recommended – cold is best!). The veggies will soften a bit, but the flavors just get better as they mingle. Pro tip: If you’re meal prepping, keep the dressing and feta separate until you’re ready to eat for maximum freshness.

Mediterranean Chickpea Salad with Feta and Olives Nutrition

Here’s the scoop on what you’re getting in each delicious serving (about 1 cup): roughly 250 calories, 12g of good fats (mostly from that glorious olive oil and feta), 9g of plant-based protein from the chickpeas, and a whopping 7g of fiber to keep you full. Of course, these numbers might wiggle a bit depending on your exact ingredients – more feta? Obviously more deliciousness (and a smidge more fat). Less oil? Still tasty but lighter. Either way, it’s a nutrient-packed meal that actually satisfies!

FAQs About Mediterranean Chickpea Salad

Can I use canned chickpeas?
Absolutely! Canned chickpeas are my go-to for this recipe – just rinse them really well under cold water to get rid of that starchy liquid. It makes all the difference in texture. I keep a few cans in my pantry for last-minute salad emergencies!

How long does this salad last in the fridge?
It stays fresh for about 2 days, though the veggies will soften a bit. The flavors actually improve as they mingle! If you’re meal prepping, I’d suggest keeping the dressing and feta separate until you’re ready to eat.

Can I make this vegan?
Easy peasy! Just skip the feta or use a plant-based alternative. The chickpeas and olives give plenty of flavor on their own. Sometimes I’ll add avocado cubes for that creamy factor – works like a charm.

What if I don’t have Kalamata olives?
No worries! Any briny olive will do – green olives, black olives, whatever you’ve got. Just taste before adding extra salt since different olives have varying saltiness. My Greek grandma would gasp, but hey, we improvise!

Alright, time to get chopping! Try this Mediterranean chickpea salad with feta and olives this week – I promise it’ll become your new favorite. And hey, if you put your own spin on it (extra olives? different herbs?), drop a comment below and tell me how it turned out. Happy salad-making!

15-Minute Mediterranean Chickpea Salad with Feta & Olives

---

• Author: Christina R. Jones
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A fresh and flavorful Mediterranean chickpea salad with feta and olives. Perfect for a light lunch or side dish.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked chickpeas
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

---

Instructions

1. Rinse and drain the chickpeas.
2. Combine chickpeas, tomatoes, cucumber, red onion, and olives in a large bowl.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently.
5. Sprinkle feta cheese on top.
6. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

• Use canned chickpeas for convenience.
• Add fresh parsley or mint for extra flavor.
• Adjust salt and pepper to taste.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No Cook
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 10mg

Keywords: Mediterranean salad, chickpea salad, feta salad, healthy salad