Name: Mediterranean Chickpea Feta Salad
Prep time: 10 min
Total time: PT-486918H51S
Cuisine: Mediterranean
Ingredients: 2 (15 oz) cans chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup diced cucumber (peeled or unpeeled); ½ cup diced bell pepper (red, yellow, or orange); ½ cup finely chopped red onion; ½ cup pitted and halved Kalamata olives (optional); ¼ cup chopped fresh parsley (or dill/basil mix); ½ cup crumbled feta cheese; ⅓ cup extra-virgin olive oil; Juice of ½ large lemon; 1–2 tbsp red wine vinegar (optional); Salt and freshly ground black pepper, to taste

A vibrant and satisfying salad packed with protein-rich chickpeas, crisp vegetables, briny olives, and creamy feta—all tossed in a bright lemon-herb dressing. It’s an easy, wholesome dish that feels fresh and full of Mediterranean flair. Mediterranean Chickpea Feta Salad

Why I’ll Love This Recipe

I love how quickly I can toss this salad together—usually under 15 minutes—and it never fails to brighten up my day. The combination of crunchy cucumbers, juicy tomatoes, and salty feta is just perfect. I often make it for meal prep because it keeps beautifully in the fridge, and it makes every lunch feel like a getaway to the Mediterranean.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 (15 oz) cans chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup diced cucumber (peeled or unpeeled)
½ cup diced bell pepper (red, yellow, or orange)
½ cup finely chopped red onion
½ cup pitted and halved Kalamata olives (optional)
¼ cup chopped fresh parsley (or dill/basil mix)
½ cup crumbled feta cheese
⅓ cup extra-virgin olive oil
Juice of ½ large lemon
1–2 tbsp red wine vinegar (optional)
Salt and freshly ground black pepper, to taste

directions

Whisk together olive oil, lemon juice (and vinegar, if using), salt, and pepper in a small bowl or jar.
In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and feta.
Pour dressing over salad and gently toss until everything is well coated.
Taste and adjust seasoning—sometimes an extra squeeze of lemon or pinch of salt makes it perfect.
Serve immediately or pop it in the fridge to let the flavors meld.

Servings and timing

Servings: Makes about 4 large or 6 side-dish portions.
Prep time: ~10 minutes
Total time: ~10–15 minutes

Variations

Add herbs: I often add fresh dill or mint for extra brightness.
Make it creamy: Swap the dressing for a smashed-feta version for richer flavor.
Go vegan: Skip the feta or use vegan feta—still delicious.
Grain-boost: Stir in cooked quinoa or couscous to make it more filling.
Spice it up: Add crushed red pepper flakes or a dash of cumin in the dressing.

storage/reheating

I store this salad in an airtight container—it stays fresh for up to 4 days in the fridge. If I’m using a creamy dressing, I keep the dressing separate and toss just before serving to keep the veggies crisp. There’s no reheating needed—I prefer eating it cold or at room temp.

FAQs

What kind of olives should I use?

I usually use Kalamata olives—they have a lovely tang and depth—but green olives work too. The key is to choose pitted ones to save prep time.

Can I prep this salad in advance?

Definitely—it’s one of my go-to meal-prep recipes. I prep everything and toss it 1–2 days later; the flavors deepen over time.

How long does it keep in the fridge?

When stored in a sealed container, it keeps for about 3–4 days. After that, the veggies soften and the flavors mellow.

Can I make it vegan?

Absolutely! I often skip the feta or use a plant-based alternative. I could even stir in creamy avocado for richness.

What can I serve it with?

I love pairing it with grilled chicken, baked salmon, or falafel and pita. It also works beautifully as part of a mezze spread.

Conclusion

This Mediterranean Chickpea Feta Salad is one of my top recipe staples—simple, vibrant, nutritious, and customizable. I can’t get enough of how colorful it looks and how satisfying it tastes. Whether I’m serving it at a BBQ, packing it for lunch, or enjoying it alongside dinner, it’s always a winner. Give it a go—I think it might just become a favorite in your kitchen too.