Chickpea recipes are great options if you want a quick and healthy salad. In just under 20 minutes, you can be chowing down on this Mediterranean Chickpea Salad!
Gather This
You only need a handful of simple ingredients to make this chickpea salad. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Chickpeas – Chickpeas, also called garbanzo beans or chi chi beans, are high in fiber and protein. Taste test the canned brands before deciding on one you like. Some are more mealy, which others creamy and soft. I personally like Goya.
- Plain Greek yogurt
- Honey
- Extra virgin olive oil
- Lemon juice
- Lemon zest
- Coarse sea salt
- Bell peppers
- Cucumber
- Red onion
- Fresh dill
- Fresh mint
Also feel free to add grated garlic, fresh parsley or other herbs you have laying around in the vegetable crisper. Sometimes I even top it off with crispy chickpeas too. Crumbled feta or goat cheese are also delicious.
Make it A Meal
You could totally make this chickpea salad a meal of it’s own by adding some protein to it. I personally like to top mine with grilled chicken or even some marinated steak.
It also can be an easy side dish if you prefer. Pair it with anything you’d like, but it tastes great with other summer favorites like Grilled Mango Chicken, Grilled Stuffed Pork Chops or Onion Grilled Pork Chops.
Mediterranean Chickpea Salad
Ingredients
- 16 ounces plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 2 fresh lemons , juiced and zested
- 2 teaspoons coarse sea salt
- 30 ounces chickpeas (2 cans) , drained and rinsed
- 3/4 cup bell peppers , diced
- 1/2 cup cucumber , diced
- 1/2 cup red onion , minced
- 2 tablespoons fresh dill , minced
- 2 tablespoons fresh mint , minced
Instructions
- In a medium mixing bowl, whisk together the 16 ounces plain Greek yogurt , 2 tablespoons honey , 1 tablespoon extra virgin olive oil , zest and juice of 2 fresh lemons and 2 teaspoons coarse sea salt . Set aside.
- In a large mixing bowl, combine the 30 ounces chickpeas (2 cans), diced 3/4 cup bell peppers, 1/2 cup cucumber, 1/2 cup red onion and minced 2 tablespoons fresh dill and 2 tablespoons fresh mint. Toss to combine.
- Pour the yogurt sauce over the chickpea salad and toss until combined. Cover and chill until ready to serve. Restir before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Storage and Freezing
Store any leftover chickpea salad in an airtight container in the refrigerator for up to five days. If you haven’t already added the dressing, keep that separate.
Unfortunately, this salad does not thaw well, so we do not recommend freezing it.
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What a great Summer salad – fresh & quick!
I love the truffle oil with the chick peas, great salad recipe!! I will definitely make this again