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Mediterranean Chickpea Salad served in a large bowl with spoon.

Mediterranean Chickpea Salad

This Mediterranean salad is very healthy and delicious which is very important because it gets my kids to eat a plate full of veggies. I have a feeling you’ll love it too.
5 from 3 votes
Prep Time: 30 mins
Total Time: 30 mins
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean-Inspired
Keyword: Recipe, Vegan, Vegan Chickpea Salad, Vegan Salad
Author: Meera
Servings: 4


  • 2 cups chickpeas

    1 can drained and rinsed, or freshly cooked

  • 3 Persian cucumbers chopped, about 1 - 1/2 cups
  • 1 jalapeño finely chopped, optional
  • 2 1/2 cups cherry tomatoes slice in halves if large or leave whole if small ones
  • 1 medium sized red onion sliced
  • 1/2 cup pomegrate arils chopped
  • 1/2 cup sun-dried tomatoes drained, olive oil preserved preferred
  • 1 cup pitted Kalamata olives and green olives - sliced, I like to mix it up
  • 1/2 cup fresh mint dill or basil leaves - I like to use all three together
  • 1 cup parsley leaves freshly chopped

For Dressing


  • In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs.
  • In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices.
  • Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
  • When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!