Easy Mediterranean Chickpea Salad

bowl of mixed greens with mediterranean chickpea salad, chickpeas, grape tomatoes, cucumbers, marinated red onions, feta

5 from 1 vote

Easy Mediterranean Chickpea Salad

This easy plant-based chickpea salad has that classic Mediterranean flavor from the red wine vinegar, oregano, and feta cheese, and is a cinch to pull together for fast weekday lunches!

Course Salad

Cuisine Mediterranean

Diet Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 318kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

For the Dressing:

1 clove garlic minced or grated
3 Tablespoons red wine vinegar
4 Tablespoons olive oil
1 teaspoon dried oregano
¼ teaspoon salt

For the Salad:

¼ red onion sliced
1 can cooked chickpeas 1.5 cups
1 pint grape tomatoes halved
1 cup English cucumber ½-inch quarter chunks (about half a cucumber)
½ cup crumbled feta cheese 3.5 ounces
8 cups baby greens arugula, or other lettuce
Optional: ⅓ cup sliced black or green olives

Instructions

Mince red onion or slice red onion into thin ⅛th-inch wedges.
In a large bowl, combine dressing ingredients. Whisk until well combined. Marinate onions in dressing to soften their bite.
Drain and rinse chickpeas, set aside.
Wash and prepare all vegetables. Slice grape tomatoes in half. Quarter the cucumber and slice into ½-inch chunks.
Top with feta - crumbled or in a fancy block.
Serve everything together over mixed greens, as is, or with crackers or bread.

Notes

To make this Low FODMAP: omit the onion and garlic and use either shallot-infused olive oil or garlic-infused olive oil in place of the plain olive oil.

To make this VEGAN: omit the feta cheese, replace with olives and / or chopped avocado! You can also add in a few Tablespoons of hemp seeds to boost the protein.

Nutrition