Close up of chickpeas, feta, chopped onions, red pepper and cucumber

Mediterranean Chickpea Salad

A delicious summer side dish that's easy to make ahead and will last for up to 5 days in the fridge (if you don't eat it all).   You can add chopped cooked chicken to make it an excellent lunch meal, or serve as a side dish for any Greek flavoured meat.   We particularly enjoy serving with Greek Grilled Chicken, or Pork Souvlaki Skewers.
Prep Time 10 minutes
Cook Time 3 hours 9 minutes
Author loveonaplate


  • 1 1/2 cups chick peas rinsed and well drained
  • 1 cup cherry tomatoes halved
  • 1 whole red pepper diced
  • 1/2 large red onion diced
  • 1 large english cucumber cut into bite sized pieces
  • 1/4 cup feta cheese crumbled
  • 1/2 cup Italian parsley chopped
  • *** Greek Vinaigrette***
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon dried oregano or 2 tsp fresh if you have it
  • Salt and Pepper to taste


  • In a large mixing bowl combine chickpeas, tomatoes, red pepper, red onion, cucumber, parsley and Feta Cheese.  Toss well.
  • In a small bowl combine all dressing ingredients, whisk to combine.
  • Pour dressing over chickpea mixture, taste for seasoning, adjust as needed.


We don't love cherry tomatoes, do often leave them out.  I do like adding in Sun-dried tomatoes instead.


Serving: 6g