This crisp summer salad, finished with a bright lemon and Kalamata olive dressing, is perfect as an appetizer or a light main course. It pairs wonderfully with grilled chicken or salmon for added protein.
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On hot days, a crunchy, flavorful salad is especially satisfying. This Mediterranean chickpea salad is vegan-friendly (with an easy swap to make it whole-food, plant-based) and stores well in the fridge, making it a convenient, make-ahead option.
The salad works beautifully as a side for Greek-inspired meals, a filling pita stuffing, or a topping for hummus. For extra texture, finish with a sprinkle of crunchy garnishes.
Why this recipe works
- Chickpeas are nutrient-dense: high in fiber, vitamins, minerals and a good plant-based source of protein, so the salad is satisfying and wholesome.
- Fast to prepare: you can assemble this salad and whip up the dressing in about 10 minutes. The hearty ingredients help it keep well in the refrigerator, making it ideal for meal prep.
- Bright, bold flavors: crisp vegetables paired with a zesty Kalamata olive dressing create a balanced mix of texture and Mediterranean flavor that works as an appetizer or main dish.
Ingredients in this recipe
Mediterranean Chickpea (Garbanzo bean) Salad Ingredients
- Roma tomatoes (or any tomato you prefer)
- Persian cucumbers — small, crunchy. You can use hothouse or regular cucumbers; remove seeds if you want more crunch.
- Sweet or red onion — milder than yellow onion so it won’t overpower the salad.
- Chickpeas (garbanzo beans) — canned, drained and rinsed, or cooked from dried.
- Parsley (optional garnish)
Kalamata Olive Salad Dressing Ingredients
- Lemon juice
- Extra virgin olive oil for richness and flavor (or substitute aquafaba for a whole food plant-based version)
- Kalamata olives — pitted
- Kalamata olive brine from the jar, for extra olive flavor
- Rice wine vinegar to brighten the dressing
- Salt and freshly ground black pepper to taste
How to make this recipe
- Chop the cucumbers, tomatoes and onion and combine them in a bowl.
- Rinse and drain the chickpeas, then add them to the vegetables.
- Make the dressing: ensure all Kalamata olives are pitted. In a food processor or blender, combine lemon juice, olive oil (or aquafaba), Kalamata olives, olive brine and rice wine vinegar. Blend until smooth.
- Toss the dressing with the salad ingredients and adjust seasoning with salt, pepper or extra lemon juice if desired. Garnish with parsley if using.
FAQ and expert tips
The liquid from canned chickpeas is called aquafaba. It can replace oil in some whole-food, plant-based recipes, be whipped as a vegan egg white substitute, or used to add foaminess to cocktails.
About 3/4 cup (4.5 oz) dried chickpeas yields approximately one 15 oz can cooked.
Chickpeas are already a good source of plant protein. You can also add beans (kidney, black, or soy), quinoa, grilled chicken, salmon, steak, or sliced hard-boiled eggs to increase protein.
Looking for other delicious salad and dressing recipes?
- Roasted Beet Salad with Goat Cheese
- Chayote Squash Salad
- Cilantro dressing to add bold flavor
- Carrot miso ginger dressing for an unforgettable homemade option
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Mediterranean Chickpea Salad with Kalamata Olive Salad Dressing
Ingredients
Salad
- 2 Roma Tomatoes
- 4 Small Persian Cucumbers
- 1/4 Sweet or Red Onion
- 1 can Chickpeas (Garbanzo beans), drained and rinsed
- Parsley, optional garnish
Dressing
- 2 tbsp Lemon Juice
- 2 tbsp Extra Virgin Olive Oil (or 2 tbsp aquafaba)
- 16 Kalamata Olives, pitted
- 1 tbsp Olive Brine
- 2 tbsp Rice Wine Vinegar
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Chop and combine cucumber, tomatoes and onion.
- Rinse and drain chickpeas and add to the salad.
- Ensure all Kalamata olives are pitted.
- In a food processor or blender, combine lemon juice, olive oil (or aquafaba), Kalamata olives, olive brine and rice wine vinegar. Blend until smooth, then toss with the salad and adjust seasoning as needed.
Notes
- Optional additions: garnish with parsley, mint, or feta, and add extra salt, pepper or lemon to taste.
- Substitution for whole food plant-based diets: replace the olive oil with 2 tablespoons of aquafaba (chickpea liquid).
Nutrition
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Carbohydrates: 27 g
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Protein: 5 g
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Fat: 15 g