• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Asian

Published: Mar 25, 2021 · Modified: Apr 4, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Mediterranean Chickpea Salad

Jump to Recipe
chickpeas salad in a bowl with text

This Vegan Mediterranean Chickpea Salad is so delicious and loaded with flavors and colors that will make you come back for more. Serve this fresh and easy salad as is or stuffed inside pita bread to make it a shawarma wrap.

Anytime I buy the English cucumber, my first plan is to make this fresh Chickpeas salad. We love chickpeas in our house and use it very often in Indian cuisine. I make an Indian salad almost chat kind called the Chana chat and is one of our favorite evening snack.

Chickpea salad in a bowl with pita bread and seasoning on side
Jump to:
  • Ingredients and substitutes
  • Step by step process
  • Expert tips
  • Frequently asked questions
  • Similar recipes to try
  • Recipe

This Mediterranean chickpea salad is pretty similar to the Chana chat, except this has more vegetables in it. We traveled to Dubai couple of years back and I had picked several different spices from the local Soukh (market). One among them was a Arabic spice blend that was so flavorful. I am yet to figure out exactly what kind of spices the blend has, but it resembles Za'atar blend and has a few more added ingredients.

Talking about Za'atar, I first bought it from a local store and have been using it to make Za'atar flatbread which is so easy to make. What is Za'atar? Za'atar is a Middle Eastern spice blend that is made with a blend of sumac, thyme, oregano, sesame seeds and salt.

Sign up to my newsletter

salad with chickpeas, tomato, olive, cucumber and greens

I used that Arabic spice blend in this easy chickpeas salad and it was so flavorful. I would definitely recommend using the Za'atar but it is not a must ingredient. The salad dressing is flavorful as is and does great in the salad. The Chickpea salad can be serves as a salad or can be served along side some earthy bread like this Vegan Aish Baladi flatbread to make it as a wrap.

Ingredients and substitutes

Ingredients used to make chickpeas salad

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

Chickpeas - Also known as Garbanzo beans or Chana in Hindi, this is the base of this Mediterranean salad. You could use canned chickpeas or use the dry ones after cooking them. I have explained in detail how to use either of them in the recipe.

Vegetables - I love using the English cucumber for this recipe. You could also use the regular cucumber if that is what you have in hand. Apart from this, I have used cherry tomatoes, red onion and finely chopped parsley.

Olives - Olives are one of our favorite, be it in a pizza or in a bread, like the Vegan Moroccan Olive Bread. I used the Kalamata olives today in the salad recipe, but experiment with what flavors you like the best and use it.

Dressing - I dress the Mediterranean chickpea salad with a basic vinaigrette. I use red wine vinegar for a unique flavor. Apart from the regular, olive oil, garlic, lemon juice, garlic and salt, the dressing has a little bit of mustard powder. Again, it is optional and can be skipped if you don't have mustard powder in hand.

Step by step process

  • Start with chopping the vegetables and placing them in large mixing bowl. I chop the vegetables and start layering them in a bowl as I go.
chopped vegetables and chickpeas in a bowl
  • If using canned chickpeas, drain the chickpeas and rinse it well under running water. I use canned chickpeas if I am making it without prior planning (which is most of the time). It works great and is definitely a time saver.
  • If using fresh chickpeas, soak the beans overnight and then cook it with salt until the chickpeas are tender and soft, but not mushy. I use my Instant Pot to cook the chickpeas. Soak them overnight and then change the soaking water and add fresh water along with a teaspoon of salt. Now set the Instant Pot in pressure cook mode on high and cook for 20 minutes. Let the pressure release after 10 minutes and drain the chickpeas and use it in the recipe.
  • Add the drained / cooked chickpeas to the mixing bowl along with the rest of the vegetables.
  • Add the Arabic spice or the za'atar spice to the bowl and give it a good toss.
spices added to the salad in a steel bowl
  • In a small bowl, add all the ingredients mentioned under the dressing and mix it well using a whisk.
dressing made to add to the salad
  • Add the prepared dressing to the chickpeas / vegetable bowl and mix it well to coat.  Cover the Mediterranean Chickpea Salad with a plastic wrap and leave it in the refrigerator for at least an hour.
adding dressing to the salad bowl
Mediterranean salad in a bowl

Expert tips

  • When cooking chickpeas make sure to add some salt. This way the chickpeas soaks the salt when cooking and does not taste bland.
  • If Za'atar spice is not available, add any spice blend of your choice. I have even used Italian spice blend and it works great as well. To give it an Indian twist, we could add chat masala or cumin powder.
  • When soaking and cooking fresh chickpeas, make extra and freeze it. This way we can have chickpeas ready to make this salad anytime we want.
  • If you prefer spicy salad, add some cayenne chili powder or even finely chopped chilies to the salad.

Frequently asked questions

Can I make this salad ahead of time?

Absolutely yes! This Mediterranean chickpea salad tastes the best when refrigerated. We can make it ahead of time and cover it well and store in the refrigerator until ready to serve. If not serving the same day, I would add the dressing later.

How long can this salad be refrigerated?

The leftovers can be stored well in the refrigerator for couple of days. If storing longer than that, add the dressing before serving. We could also cook the chickpeas and freeze them and use it anytime we want to make the salad.

What else can be added to the chickpea salad?

We could add black beans along with chickpeas to the salad. We could also add bell pepper, spring onions and feta cheese to the salad.

How to serve this Mediterranean chickpea salad?

We can serve this as is as a salad and that can become a meal by itself as it is pretty filling. I also love to use it inside a pita just like this chickpea shawarma wrap.

chickpeas salad with vegetables

Similar recipes to try

  • Quinoa Tabbouleh | Tabouli Salad
  • Kachumbari | Kenyan Tomato And Onion Salad
  • Barley Cucumber Salad | Summer Barley Salad
  • Farro Salad With Tahini Vinaigrette

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Recipe

Chickpea salad in a bowl

Mediterranean Chickpea Salad

This Vegan Mediterranean Chickpea Salad is so delicious and loaded with flavors and colors that will make you come back for more. Serve as a salad or stuffed inside pita bread to make it meal.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Salad
Cuisine: Mediterranean, Middle Eastern
Diet: Vegan
Prep Time: 20 minutes
chilling time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 servings
Calories: 161kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 3 cups Chickpeas / garbanzo beans Canned or dry beans soaked and cooked
  • 2 cups English Cucumber chopped into 1 inch cubes
  • 1 cup Cherry tomatoes sliced or halved
  • ½ cup Red onion thinly sliced
  • ½ cup Kalamata olives (sliced) I used Greek variety
  • 3 tablespoon Parsley chopped finely
  • 1 tablespoon Za'atar Spice or Arabic spice blend optional

For the dressing

  • 2 tablespoon Olive oil
  • 2 tablespoon Lemon juice
  • 1 tablespoon Red wine vinegar
  • to taste Salt
  • 1 teaspoon Pepper
  • 2 cloves Garlic minced
  • ½ teaspoon Mustard powder

Instructions

  • Start with chopping the vegetables and placing them in large mixing bowl.
  • If using canned chickpeas, drain the chickpeas and rinse it well under running water. If using fresh chickpeas, soak the beans overnight and then cook it with salt until the chickpeas are tender and soft, but not mushy. I use my Instant Pot to cook the chickpeas. Soak them overnight and then change the soaking water and add fresh water along with a teaspoon of salt. Now set the Instant Pot in pressure cook mode on high and cook for 20 minutes. Let the pressure release after 10 minutes and drain the chickpeas and use it in the recipe.
  • Add the drained / cooked chickpeas to the mixing bowl along with the rest of the vegetables.
  • Add the Arabic spice or the za'atar spice to the bowl and give it a good toss.
  • In a small bowl, add all the ingredients mentioned under the dressing and mix it well using a whisk. Keep aside.
  • Now add the prepared dressing and mix it well to coat. Cover it with a plastic wrap and leave it in the refrigerator for at least an hour.
  • Enjoy with some fresh bread or warm soup or as is!

Notes

Expert tips
  • When cooking chickpeas make sure to add some salt. This way the chickpeas soaks the salt when cooking and does not taste bland.
  • If Za'atar spice is not available, add any spice blend of your choice. I have even used Italian spice blend and it works great as well. To give it an Indian twist, we could add chat masala or cumin powder.
  • When soaking and cooking fresh chickpeas, make extra and freeze it. This way we can have chickpeas ready to make this salad anytime we want.
  • If you prefer spicy salad, add some cayenne chili powder or even finely chopped chilies to the salad.

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 300mg | Fiber: 6g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
Blogging Marathon Logo
« Quinoa Tabbouleh | Tabouli Salad
Cezerye | Turkish Carrot and Walnut Bars »

Reader Interactions

Comments

  1. NARMADHA says

    April 12, 2021 at 2:35 pm

    5 stars
    Chickpeas salad looks so refreshing and colorful. So flavorful and I would love to have the entire bowl for lunch.

    Reply
  2. Srivalli Jetti says

    April 06, 2021 at 8:45 pm

    5 stars
    Fantastic salad Sandhya, I love these filling salads as it surely makes a wholesome meal to enjoy. I enjoyed this recipe a lot! Thanks for sharing.

    Reply
  3. Radha says

    March 30, 2021 at 10:41 pm

    5 stars
    This is my favorite salad and you have done it perfectly. Your salad looks irresistible.

    Reply
  4. Rajani says

    March 28, 2021 at 10:06 pm

    5 stars
    The pictures look so nice Sandhya and with the weather warming up now, we can start making more salads. I will keep this recipe in mind as I have some more zaatar to use up 🙂

    Reply
    • Sandhya Ramakrishnan says

      March 29, 2021 at 4:32 pm

      That is awesome! This is a great recipe to use the zaatar.

      Reply
  5. Jaleela says

    January 06, 2013 at 3:49 pm

    Healthy salad

    Reply
    • shasan18 says

      January 09, 2013 at 4:43 pm

      Yes Jaleela Akka! Very healthy and yummy too!

      Reply
  6. Viya says

    December 14, 2012 at 5:34 am

    Thanks for linking to the event of December EP series , hosted for December by Spicenflavors

    Reply
    • My Cooking Journey says

      December 14, 2012 at 6:34 am

      Thanks for the opportunity Viya!

      Reply
  7. Archana Potdar says

    December 10, 2012 at 2:00 pm

    Lovely and delicious, healthy too. Thanks for linking.

    Reply
    • My Cooking Journey says

      December 10, 2012 at 2:07 pm

      Thanks Archana!

      Reply
  8. cookcookandcook says

    December 10, 2012 at 7:32 am

    Lovely and healthy salad.. thanks for linking

    Reply
    • My Cooking Journey says

      December 10, 2012 at 1:33 pm

      Thanks 🙂

      Reply
  9. Nivedhanams Sowmya says

    December 09, 2012 at 3:04 pm

    Salad looks so refreshing and delicious!!!! love the dressing!!!
    Sowmya
    Ongoing Event - CWF - Whole Wheat Flour
    Ongoing Event - Eggless Bakes and Treats
    Ongoing Event - SYF&HWS - Ginger

    Reply
    • My Cooking Journey says

      December 09, 2012 at 3:15 pm

      Thanks Sowmya!

      Reply
  10. Amy says

    December 08, 2012 at 1:36 pm

    This looks yummy & well presented!
    would like to invite you to join with Event :Cook like a Celebrity Chef

    Reply
    • My Cooking Journey says

      December 09, 2012 at 12:59 am

      Thanks Amy!

      Reply
  11. Shalini Rajesh says

    December 08, 2012 at 4:07 am

    Salad looks great. Will try sometime soon.

    Reply
    • My Cooking Journey says

      December 09, 2012 at 12:58 am

      Thanks Shalini! DO let me know if you liked it 🙂

      Reply
  12. Saras says

    December 08, 2012 at 7:42 am

    Healthy and filling salad..Thanks for linking to the event dear..
    Saras
    Dish In 30 minutes ~ Breakfast Recipes with Giveaway

    Reply
    • My Cooking Journey says

      December 09, 2012 at 12:58 am

      Thanks Sara!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!