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The refreshing Mediterranean Chickpea Salad is served with a refreshing and refreshing lemon dijon vinaigrette that can be made in just 15 minutes or less! It’s packed with delicious vegetables fresh parsley, fresh greens along with feta cheese made from plant sources and much more. It is gluten free, non-dairy, and vegan, it comes with Whole30, paleo keto, keto low-carb, and keto keto options.
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Last updated July 20, 2022
Healthy Chickpea Salad with Tangy Lemon Dressing
A healthy, protein-rich salad at lunch feels like a million dollars. This easy Mediterranean-inspired dish is definitely one of my favorite options! It’s full of flavour and texture to please your palate while it provides your body with vital nutrients and lasting energy.
From the crunchy chickpeas and cucumbers to the smooth avocado, there’s an abundance of deliciousness packed into each bite. It’s also incredibly simple to alter the ingredients list to suit your preferences and diet preferences! Once all the ingredients are coated in that citrusy vinaigrette you’ll have no problem making your bowl and eating your fill.
What You’ll Be Needing
Let’s get right into the healthy ingredients in this tasty dish. Take a look at the recipe guide in this post for exact amounts.
The Lemon Dijon Vinaigrette is a must.
- Avocado Oil Oil from olives works well , too.
- lemon Juice: Freshly squeezed.
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Dijon Mustard
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Dried Oregano
- Maple Syrup or the other sticky sweetener that you like for example, sugar-free maple syrup or yacon. You can leave out the sweetener entirely when you’re on the Whole30 diet.
- Salt & Pepper: Add to flavor.
- Garlic Clove Very finely chopped.
for this recipe, you can use the Mediterranean Chickpea Salad
- Bibb Butter Lettuce It is also possible to make use of a small head Romaine lettuce (or half of a large head). Whichever type you decide to choose ensure that you clean it dry, dry and then chop it.
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Cucumbers diced Cucumber
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Sliced Red Bell Pepper
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Halved Cherry Tomatoes
- Peeled red onion You’ll only require one-half of an onion for this salad.
- Avocado: Pitted and cut into cubes.
- Fresh Parsley Chopped finely.
- Kalamata Olives Chopped and pitted.
- Canned Chickpeas Drained and rinsed. Set them aside for a Whole30, paleo and low-carb/keto-based salad. Replace them with the protein of your preference.
- Crumbled Vegan Feta: We like Violife. You can leave this out of paleo and Whole30, or replace it with regular Feta cheese if your diet program allows.
- Salt & Pepper: To taste.
- Gluten-Free Tortilla Chips For serving, they are available. We prefer the ones from Siete.
Learn How To Make Mediterranean Salad
The speed with the speed at which this salad is put together is truly amazing. After you’ve prepared all the components, you won’t need to move a finger!
Dress the salad
- Blend Ingredients Combine all the ingredients for dressing in a bowl, making sure that it is well-mixed. Alternately, pour them into the jar, close it and shake vigorously.
- Adjust the taste: Taste the dressing and add more seasonings or sweetener, if you like.
- Cool: Store the vinaigrette in the refrigerator as you begin preparing the salad.
Put together the Salad
- Add Lettuce Cucumber and Red Pepper and Tomatoes to Bowl: Place the chopped lettuce cubes, diced cucumbers, red pepper diced and cherry tomatoes that have been cut in half beside one another in the large bowl of salad.
- Add Onion and Avocados: Cut the peeled onion half in thin slices. Add the slices of onion to the bowl of salad, then add the avocado that has been cubed.
- add Parsley, Chickpeas & Feta: Add the parsley chickpeas, chickpeas that have been rinsed and Feta in the salad bowl.
- Season The salad should be seasoned according to your taste, adding black pepper and salt.
- dressing: Dress the salad using the desired amount of vinaigrette, and mix until all ingredients are evenly mixed.
- Have fun! Serve the salad immediately, and top it off with a few extra feta pieces and black pepper, if you like. We love to scoop it up as dips with our tortilla chips that are grain-free.
Can I make it in advance?
If you’d like to prepare this salad in advance It is best to begin with the dressing. It can be stored inside an airtight container up to four days. The entire vegetable (except avocado) can be made a day or two ahead and stored within an airtight container within the refrigerator. Avocados are best cooked just before the salad is put together to preserve its vibrant hue.
Tips to be Successful
The tips and tricks below will allow you to get your chickpea salad knocked out from the water.
- Keep It Fresh Food items that have been frozen and bottles of lemon juice will not give you the high-end salad you’re looking to pay. For best results, you should utilize fresh ingredients whenever you can.
- Make it your own: Whether you need to change your diet due to a diet or to alter something according to your preferences you are free to do so! This salad is very adaptable.
- Serve it immediately: It’s best to have a taste of your Mediterranean salad the moment it’s been assembled. If you’re not eating immediately, put off adding the vinaigrette. Refrigerate your salad as well as dressing separately in airtight containers.
What’s the best thing to do with Chickpea Salad?
A variety of different accompaniments will make a great addition to this salad. It’s the same when serving it as a dish to serve with your meal!
- Apple Roasted Carrots These delicious and sweet Air Fryer Carrots are easy to make in just 20 minutes! Their soft and meltingly soft texture is an excellent contrast to the crisp elements in the dish.
- Stuffed Peppers: Need a excellent dish to go with your Mediterranean salad? Give yourself these vegan Stuffed Peppers. They’re made from cremini mushrooms, cauliflower rice salsa, and much more.
- Steamed Mussels: If you’re planning to prepare a delicious dish that is influenced by Mediterranean cuisine it is essential to prepare your salad using these tart Steamed Pei Mussels. They’re bound to become a popular seafood dish!
How to store left-overs
Serve the dressing with the salad in case you suspect you’ll have leftovers. It’s recommended to store the salad as well as the vinaigrette separately in airtight containers in the refrigerator. The salad should last two days, and the dressing will be in good condition for up to four days.
If the dressing and salad are already incorporated and you’re looking to eat your leftovers in a matter of 1-2 days. After a few days the vinaigrette begins to draw water from the vegetables and the make the dish more watery.
Can I freeze this?
I would not recommend keeping the Mediterranean chickpea salad, or the dressing that is served with it. The process of thawing can degrade the flavor of the food.
A Wholesome Salad for Main Courses to try
Mediterranean Salad
Prep Time
15 minutes
Total Time
15 minutes
In an energizing and light lemon dijon vinaigrette. This fresh Mediterranean Chickpea Salad can be prepared in less than 15 minutes! It is packed with juicy vegetables and fresh parsley, as well as vegan feta cheese, and more. Gluten-free and dairy free, and vegan, it comes with Whole30, paleo keto, low-carb and keto choices.
The course: Lunch
Cuisine: American
Keywords: chickpea salad and lemon salad dressing Mediterranean salad with chickpeas
Servings: 4
Calories: 274 kcal
:
Ingredients
for this recipe, you can use the Mediterranean Chickpea Salad
- 1 head of Bibb Butter lettuce or small Romaine (or half of a medium Romaine) washed, dried and chopped (about 2 to two and a half cups)
- 1 large cucumber diced
- 1 small red bell pepper chopped
- 1 cup cherry tomatoes halved
- the smaller half of a Red onion cut into pieces
- 1 small avocado or 1/2 a medium avocado
- 1/4 cup finely chopped parsley
- 14 cup Kalamata olives cut and pitted
- 1 14-15 ounces can of chickpeas cleaned and drained, do not use for low carb, paleo keto, Whole30, and keto. include any protein you like.
- 1/2 cup of crumbled vegan feta cheese, we love Violife and more to serve. Do not use if you are following Whole30 or paleo or substitute regular cheese dairy-free if you don’t have it.
- Sea salt that is fine plus fresh broken black pepper to taste
The Lemon Dijon Vinaigrette is a must.
- 1/4 cup avocado oil or olive oil
- 2 Tbsp fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 teaspoon maple syrup or your preferred sticky liquid sweetener like sweetened yacon syrup (or sugar-free) or maple syrup (omit for Whole30)
- 1/2 teaspoon fine sea salt to taste
- 1/4 teaspoon freshly-cracked black pepper to taste
- 1 small clove garlic finely minced
- Gluten-free/grain-free tortilla chips optional, for serving. We like Siete Grain-free tortilla chips.
Instructions
Make the dressing
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Mix all the ingredients in the bowl (or shake in the container) until well-mixed. Add additional flavorings or sweetener, if you want.
Refrigerate the salad while you prepare the ingredients to the salad. It is possible to store the salad in the refrigerator at least 4 days.
Make the Salad
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Use a sharp knife chop the lettuce. Follow by cutting the cucumber and red pepper, and halve the cherry tomatoes, then add them into the large bowl of salad and place all of the ingredients on top of each the other.
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Peel the onion, then cut it into thin slices. Transfer the onion slices to the salad bowl.
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Cut the avocado in half, then take out the pit. Cut the avocado into cubes, and then transfer into the bowl of salad.
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Add the chopped parsley, rinsed chickpeas, and feta to the salad bowl. Add the chickpeas, feta and parsley to the salad.
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Sprinkle the salad with black pepper and salt.
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Serve the salad drizzled with the amount you prefer of vinaigrette and mix until the salad is evenly mixed.
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Serve immediately, and top with more feta cheese and black pepper, if you like.
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Pick up a tortilla chip to make salad, then have a delicious meal.
Recipe Notes
Serve the dressing with it If you are concerned that you may have leftovers. It’s recommended to store the vinaigrette and salad separately in airtight containers that are kept in the refrigerator. The salad can last up to two days and the dressing is good up to four days.
When salad dressing and salad have been made, you can eat leftovers within 2 to 3 days. After a few days the vinaigrette starts to draw water from the vegetables and the it will begin to dribble down the dish.
Nutrition Facts
Mediterranean Salad
Quantity Per Serving (1 serving)
Calories 274 Calories from fat 207
Percent Daily Value*
Fat 23g35%
Carbohydrates 14g5%
Fiber 6g24%
Sugar 5g6%
Protein 8g16%
* Nutritional facts are offered as a service using WPRM’s recipe calculator. WPRM formula calculator. It is suggested to do the calculations yourself to assure the accuracy. We disclaim all and all responsibility for any reason with regard an act, omission made wholly or in part based on the information contained in this site. The Percent Daily Values (PDV) are calculated on a 2000-calorie diet.
