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top view of tossing garbanzo bean salad in a bowl
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Easy Chickpea Salad

This Mediterranean-inspired Chickpea Salad has been tried, tested, and perfected to deliver the best balance of vibrant flavors and satisfying textures you will CRAVE! Not only does it feature a showstopping dressing layered with lemon, balsamic, and red wine vinegar, but it also features tangy pickled red onions, crunchy sliced almonds, and the best type of feta (what a difference!). In this post, you’ll find tips, tricks, and delicious variations to customize your salad and ensure consistently fresh, flavorful results every time.
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Author [email protected]

Ingredients

  • 2 15.5-oz. cans chickpeas, drained, rinsed
  • 1/2 English cucumber, sliced into quarter-moons
  • 1 orange bell pepper, finely chopped
  • 2 cups cherry or grape tomatoes, halved
  • 1/2 cup Pickled Red Onions
  • 1/2 cup crumbled Greek feta (about 3 oz.)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup sliced almonds (optional)
  • 1/2 cup chopped fresh parsley (measure before chopping)
  • 1/4 cup chopped fresh dill (measure before chopping)

DRESSING

  • 1/3 cup extra-virgin olive oil
  • 1-2 tablespoons red wine vinegar (depending on how tangy you like it)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, grated or 1/4 teaspoon ground
  • 1/2 tsp EACH ground cumin, dried oregano, salt
  • 1/4 tsp EACH paprika, pepper, crushed red pepper flakes

Instructions

  • Add the salad ingredients to a large bowl.
  • Whisk the dressing ingredients together in a bowl or shake in a jar. Start with one tablespoon of red wine vinegar and add more to taste. (I love this salad dressing dressing shaker.)
  • Pour the dressing over the salad and toss to combine.
  • Refrigerate for at least one hour before serving. Season to taste with freshly cracked salt and pepper.

Video

Notes

Feta: For the best flavor and texture in your salad, use authentic Greek feta made from sheep’s or sheep-and-goat’s milk—it's creamier, tangier, and less salty than most mass-produced versions. Look for feta packed in brine for maximum freshness and that signature crumbly texture.