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A close-up handheld shot of a fresh Mediterranean Chickpea Salad with glistening lemon dressing and cracked black pepper.

Mediterranean Chickpea Salad: The Ultimate 10-Minute Refreshing Protein Bowl

This vibrant Mediterranean Chickpea Salad features protein-packed chickpeas, crisp Persian cucumbers, juicy cherry tomatoes, and creamy feta cheese tossed in a zesty lemon-olive oil vinaigrette. Perfect for healthy meal prep and refreshing summer lunches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (850g) Chickpeas Rinsed and drained
  • 4 small (450g) Persian Cucumbers Diced into 1/2-inch cubes
  • 2 cups (300g) Cherry Tomatoes Quartered
  • 0.5 cup (75g) Feta Cheese Crumbled
  • 0.25 small (40g) Red Onion Thinly sliced into slivers
  • 0.5 cup (15g) Fresh Flat-Leaf Parsley Finely chopped
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 0.5 tsp (1g) Cracked Black Pepper

Equipment

  • 1 Large Mixing Bowl White ceramic preferred for presentation
  • 1 Small Mason Jar For emulsifying the dressing

Method
 

Preparation
  1. Drain the chickpeas and rinse them under cold water until the water runs clear. Pat dry with a towel to ensure the dressing sticks.
  2. Dice the Persian cucumbers into 1/2-inch cubes. Quarter the cherry tomatoes. Thinly slice the red onion and finely chop the parsley.
Assembly
  1. In a small jar, combine the olive oil and lemon juice. Shake until the vinaigrette is fully emulsified and glistening.
  2. In a large ceramic bowl, toss the chickpeas, cucumbers, tomatoes, and onions with the dressing. Gently fold in the crumbled feta and parsley. Garnish with cracked black pepper.

Notes

For best flavor, let the salad sit for 15 minutes before serving so the chickpeas can absorb the dressing.
Use high-quality extra virgin olive oil for the best mouthfeel.