This easy Mediterranean chickpea salad is infused with flavor thanks to a heaping helping of fresh herbs with a garlicky lemon dressing that ups the crunch from red bell pepper, celery and red onion for a simple side dish or topping for greens.
Are you sick of me repeating myself yet? I’ve said it before and I’ll likely say it 9,349 more times again: Salads are my favorite.
I’m far more tempted by a plate with a sampling of four varieties of salads than a plate of four desserts.
That’s why this garbanzo bean salad, in all of it’s understated simplicity, is proof positive that eating real, whole foods doesn’t have to be a complicated affair when simplicity radiates from the whole ingredients its made with.
I cannot take credit for creating this salad. Its glory in flavor and simplicity comes from one of my good blogging friends who has just authored her first cookbook, Love Real Food by Kathryn Taylor of the blog Cookie + Kate.
The cookbook, like Kathryn’s blog, is filled with healthy, inspiring vegetarian recipes made with real foods and ingredients that truly appeal to all walks of eaters.
Many fans are first captured by Kathryn’s stunning food photography. Then her thoughtful writing style hooks them in. But it’s Kathryn’s recipes that always keep us coming back for more.
She’s a stickler for perfection, and that quality is shared in her recipe development as well, where the results are well-tested recipes that are far more than just pretty pictures, they’ve gained her a loyal tribe of blogging and cooking fans, vegetarian and non-vegetarian alike. The proof is in the so far 100+ 5-star reviews on Amazon.
What’s in This Mediterranean Chickpea Salad?
Kathryn’s recipe for this Mediterranean chickpea salad is simple in its approach and calls for ingredients I nearly always have on hand, making it one of those recipes you can totally pull off at a moment’s notice when you ask the question, “What am I going to serve with my main dish?”
Here’s what you’ll need to make this vegan chickpea salad:
- Chickpeas
- Red bell pepper
- Fresh parsley
- Red onion
- Celery
- Extra virgin olive oil
- Lemon juice
- Garlic
- Kosher salt and pepper
see more: 50 Favorite Mediterranean Diet Recipes
How to Make This Mediterranean Chickpea Salad
The bulk of the recipe comes from canned chickpeas aka garbanzo beans, a staple I always recommend having in the cupboard. Simply drain and rinse and you’re on your way.
Add the chickpeas to a large bowl alongside the chopped bell pepper, onion, parsley, and celery.
Whisk together the simple lemon dressing and pour over the chickpea mixture. Toss to coat, then serve immediately.
Can I Add Extra Veggies?
I don’t see why not! Just note that if you add extra veggies you may need to whisk up a little extra dressing too.
How Long Does Chickpea Salad Last?
This Mediterranean chickpea salad will last up to 4 days in the fridge. Give the leftover salad a good stir before serving to redistribute the dressing.
Tips for Making the Best Mediterranean Chickpea Salad
I love the leaves plucked from fresh, crunchy celery so while Kathryn’s version didn’t actually call for it, I plucked the leaves from my stalks, gave them a rough chop, and added them to the salad. There really is no reason to toss them out for any dish.
The amount of chopped fresh parsley may seem like a whole lot of parsley, but that’s the point! Don’t skimp on the amount, or you’ll be sacrificing flavor.
This salad is intended to be served on its own, but as Kathryn suggests, it’s a delicious topping for a bed of lettuces, too. Naturally, I added a few mozzarella balls to mine with an extra drizzle of olive oil and squeeze of lemon, too.
More Veg-Heavy Salads to Try
- Arugula Salad with Shaved Parmesan Three Ways
- Tuscan Tuna and White Bean Salad
- Classic Three Bean Salad
- Superfood Salad with Lightened-Up Poppy Seed Dressing
- Dill Cucumber Salad
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Outrageous Herbaceous Mediterranean Chickpea Salad
Ingredients
- 30 ounces chickpeas (garbanzo beans) , rinsed and drained (or 3 cups cooked chickpeas)
- 1 medium red bell pepper , chopped
- 1 1/2 cups chopped fresh flat-leaf parsley , (about 1 bunch)
- 1/2 cup chopped red onion
- 1/2 cup chopped celery plus leaves , (bout 2 ribs)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice , (from 1 to 1 1/2 lemons)
- 2 cloves garlic , pressed or minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery.
- In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat.
- Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.
Notes
Nutrition
More Mediterranean Recipes You’ll Love
- Mediterranean Orzo Salad
- Greek Chicken Gyro Salad
- Mediterranean Tomato Salad
- Greek Cobb Salad
- Mediterranean Quinoa Salad
Read more of Cookie + Kate here, and purchase Love Real Food here.
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Kate says
In the picture it look like There’s arugula in there?
heidi says
You know your greens Kate! Yes, in the salad I made with the chickpeas I used arugula, but you could use whatever you have on hand.
Yolanda says
I LOVE arugula! I’d definitely use arugula in this salad.
Rachael's Foodie Life says
Oh yum! I love you addition on mozzarella balls. I’m thinking this will be the perfect addition to our BBQ lunch this weekend!
heidi says
Well Rachael, it’s a thing I do…I add mozzarella balls to a whole lotta dishes :) so good.
Laura | Tutti Dolci says
I so want to dig into this salad – absolute perfection!
heidi says
Hi Sandra, I’m so glad you bought the book for yourself and your daughter-in-law. I think you’ll both be really pleased with it. Enjoy!
Isadora Guidoni says
Salads are also my favorite, so lately I’ve been trying to prepare different recipes with more exotic ingredients.While reading this, I realized the I’ve never tried making a chickpea salad, so of course I’m going to try your recipe soon. Thank you for sharing it!
Kate says
Heidi, THANK YOU! I really appreciate this post and I’m so glad you enjoyed the chickpea salad. I think I’m going to make it for tailgating at a Royals game this weekend. It was so great to see you and Jeff at the wedding. Let’s find an excuse to clink drinks again soon!
Cooking with Curiosity says
Simple: simply delicious and simply beautiful in color and healthy ingredients.
It is too easy to be true but my family has loved it and we all thank you for the idea.
Gabby says
This looks amazing!!! I’ll be making it soon for sure. Herbs, chick peas, and Mozerella? Sold ;)
Angela says
I love chickpeas and this salad is so good. Have not tried with mozzarella but have added drained black beans to it right before serving. Delicious and filling. Thanks for the recipe! It’s a keeper!
Effi says
This looks so good and refreshing. Can I prepare the salad with the dressing the day before my party, put in refrigerator and serve the next day? You think the ingredients will be still fresh with the dressing if left overnight in the fridge?
DM Ghaziabad says
This salad was crazy good!
Faby Ramirez says
Hi
Do you know how many cups this salad yields? it says serves 4 . Is that 4 cups ?
Diane F Fox says
This was a wonderful recipe! I made a few changes because of available ingredients and used cilantro instead of parsley and threw in a few chopped asparagus spears. It turned out delicious! Thank you for the basics!
Diane Fox says
This is a wonderful recipe! I traded a few ingredients with what I had on hand…cilantro for parsley and asparagus spears (chopped) for the celery! It was delicious. Thanks for the inspiration and basics!
Cindy says
This was absolutely yummy! I added a little chopped pineapple (mango would be good)…served the cold salad over whole wheat spaghetti noodles & topped with some thawed cold salad shrimp!
Susan D Turner says
Wish her book had nutritional information-I would have bought it on the spot. Her recipes look really good but I am on strict dietary restrictions per my doctor. Darn it!
Jim says
What are the nutrition details?
Renée says
excellent salad…did only half, added cubed & seeded cukes and a touch of sesame oill..beautiful colors in plate..this is for pre ouutdoor tango dance concert picnic tonight..along with rice salad and tuna wraps…
Elena says
I can not get enough of this salad. It has become a staple in my home. I love love this salad! Thank you….
Ashley Sorenson says
Elena, I am glad that you love it as much as I do!
Christine says
In your photos it doesn’t appear that the chickpeas have skins.
Do you remove the skins from the chickpeas?
Also the chickpeas seem a little larger than any canned chickpeas I have found, mine are always so tiny.
Do you use particular brand?
Rhondi Webster says
Omg ur blog has broken links and can’t even get through the recipe
Karen says
totally delicious and i’m NOT/WASN’T a chickpea eating person. THIS WAS DELISH!!!!!! Got to go to the store tomorrow for more garbanzo beans. YUMMY! Thank you!
Peggy O’Vonnell says
I made this salad today! I love it! Delightfully delicious! This will become a regularly made salad for me! So easy to put together, too!
Thank you!
Steph says
We love this recipe. I don’t even like celery or parsley, but we had some, so made the recipe as stated, and my husband & I both loved it. Very refreshing and good side dish. The celery is a must—but now we use cilantro as we always have that.
I make 1/2 recipe for the 2 of us. Looking forward to trying variations with arugula, mozzarella balls, maybe avocado.
Thanks for sharing
Mobile price says
did you remove skin ? because in photo I seems you have removed the skin from chickpeas