Mediterranean Chickpea Salad
A no-cook lunch with crisp vegetables, creamy chickpeas, and a simple lemon olive oil dressing.
Quick Kitchen Summary & Pro Tips
A easy recipe for 3 servings. Prep the ingredients first, then give yourself 15 minutes from start to table.
- Total time
- 15 min
- Difficulty
- Easy
- Servings
- 3 servings
- Calories
- 338
Prep station
Ingredients
Check off ingredients as you set up your cooking station.
Per serving
Nutrition snapshot
Protein
13g
Carbs
42g
Fat
14g
Fiber
12g
Nutrition is an estimate and can vary by brands, portions, and cooking methods.
Step-by-step cooking mode
Make it happen
Prep first
15 minutes
Cook time
0 minutes
Makes
3 servings
Measure before you heat the pan
2 cups cooked chickpeas · 2 ripe tomatoes · 1 English cucumber · 1 lemon · 2 tablespoons extra-virgin olive oil
- 1
Chop the vegetables
5 minutesDice tomatoes and cucumber into bite-size pieces so every forkful gets a little of each.
- Use now
- 2 tomatoes and 1 English cucumber.
- Cook until
- Dice both into similar bite-size pieces so each forkful is balanced.
- 2
Combine the base
2 minutesAdd drained chickpeas, tomatoes, and cucumber to a large bowl.
- Use now
- 2 cups cooked chickpeas.
- Cook until
- Drain and rinse well, then let excess water drip off so the dressing is not diluted.
- 3
Dress the salad
2 minutesWhisk lemon juice, olive oil, salt, and pepper. Pour over the salad and toss well.
- Use now
- Juice from 1 lemon and 2 tablespoons olive oil.
- Cook until
- Whisk with salt and pepper until the dressing looks slightly thickened.
- 4
Let flavors mingle
5 minutes restingRest five minutes before serving to let the chickpeas absorb the dressing.
- Use now
- Chickpeas, vegetables, and dressing.
- Cook until
- Toss thoroughly, then let stand 5 minutes so the chickpeas absorb the lemon-olive oil dressing.
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