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Mediterranean chickpea salad with avocado, cherry tomatoes, cucumber, red onion, and herbs in a bowl with wooden salad servers.

Mediterranean Chickpea Salad Recipe

This Mediterranean chickpea salad is fresh, filling, and easy to make. Packed with chickpeas, crisp vegetables, herbs, and a simple balsamic dressing, it works well for meal prep or a quick, healthy meal. 
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 cans chickpeas drained and rinsed, 15 ounce/ 425 g
  • 1 yellow bell pepper diced
  • 1 small red onion thinly sliced or chopped
  • ½ english cucumber diced
  • 300 g cherry tomatoes halved 2 cups
  • 1 avocado
  • 20 g fresh parsley chopped ½ cup
  • 15 g fresh mint chopped ¼ cup

Dressing: 

  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 cloves garlic minced
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Add the drained chickpeas, bell pepper, red onion, cucumber, tomatoes, avocado, parsley, and mint to a large mixing bowl.
  • Add the extra virgin olive oil, balsamic vinegar, minced garlic, sea salt, and black pepper to a small bowl and whisk until smooth and fully combined. 
  • Pour the dressing over the salad and toss gently until evenly coated, then taste and adjust seasoning if needed before serving.

Notes

Chickpea Prep: Rinsing the chickpeas well keeps the salad fresh and prevents any canned taste. 
Herb Timing: I add the herbs last so they stay bright and fresh. 
Make Ahead: This salad keeps well in the fridge for up to one day and is perfect for prepping ahead. 

Nutrition

Calories: 173kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 208mg | Potassium: 423mg | Fiber: 4g | Sugar: 4g | Vitamin A: 747IU | Vitamin C: 59mg | Calcium: 34mg | Iron: 1mg