Mediterranean Chickpea Salad
A fresh, no-cook chickpea salad with cucumber, tomato, olives and feta. High in fibre and full of Mediterranean flavour.
This salad brings the Mediterranean to your plate in minutes. Chickpeas provide protein and fibre to keep you full, while cucumber, tomato and red onion add crunch and freshness. A little feta and olives bring that salty, savoury depth, and a simple olive oil and lemon dressing pulls it all together. It is a perfect no-cook lunch and an easy side for any meal.
Nutrition per serving
Ingredients
Makes 3 servings
- Chickpeas (cooked or tinned) 360 g / 12.7 oz
- Cucumber, diced 150 g / 5.3 oz
- Cherry tomatoes, halved 150 g / 5.3 oz
- Feta cheese, crumbled 80 g / 2.8 oz
- Black olives 50 g / 1.8 oz
- Red onion, olive oil, lemon, oregano to taste
Method
- In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion and olives.
- Add the crumbled feta.
- Dress with olive oil, lemon juice and a pinch of oregano.
- Toss gently and serve, or chill for 15 minutes for the flavours to develop.
Tips
- Make it vegan by leaving out the feta or using a plant-based alternative.
- Add cooked quinoa to turn it into a more filling main meal.
- It keeps well for two days, making it great for meal prep.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
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