Transport yourself to the Mediterranean with this chickpea salad made with veggies, fresh herbs, and a tangy oregano vinaigrette.
This vibrant bean salad is bursting with color and flavor! Tender chickpeas join forces with marinated artichokes, sweet tomatoes, crisp cucumbers, briny olives, and feta, plenty of fresh herbs, and a tangy oregano vinaigrette.
It’s as wholesome as it is satisfying and sure to fit the bill for lunch or even dinner when you’re craving something totally feel-good.
An Easy to Love Mediterranean-Inspired Salad
This chickpea salad takes flavor cues from the Mediterranean. It brings together well-loved ingredients from the cuisine—colorful veggies like tomatoes and cucumbers, salty Kalamata olives, abundant fresh herbs like fresh mint and scallions—to result in a quick dish that instantly transports you to sunny, balmy weather.
This amazing salad starts in the pantry with ingredients you always have on hand like canned beans and marinated artichoke hearts, so you are almost always just a few steps away from carrying it to your table.
How (and When) to Serve This Chickpea Salad
There’s no wrong way or time to enjoy this chickpea salad. It’s wonderful at room temperature or cold.
I love it as-is for a light and satisfying lunch, or over arugula or baby spinach for a simple no-cook dinner. It also plays well as a side dish at dinner. It pairs perfectly with just about any protein, be it fish, shrimp, chicken or even steak.
It can be stored in an airtight container in the fridge for up to five days.
The Best Feta to Use
When shopping for feta cheese, you’ll find two varieties in the specialty cheese section of your grocery store: Blocks of feta and pre-crumbled feta. While the crumbles are definitely convenient, they lack the flavor and texture you’ll get from the blocks.
The crumbles tend to be dry and chalky because they’re coated in an anti-caking agent like powdered cellulose. The blocks, however, are nice and moist.
I always advise to skip the pre-crumbled containers and opt for the blocks, which you can easily break into crumbles yourself with your hands.
The blocks are either sold in tubs of brine or are simply vacuum-sealed. Both are great choices. You should know though, you’ll get an even longer shelf life from the blocks sold in brine because the liquid protects the cheese and preserves it once it has been opened.
Blocks in brine will keep for up to a month in the fridge. If buying a vacuum-sealed block, place it back in its original packaging then tightly wrap it in plastic wrap or aluminum foil. It will keep fresh this way for up to two weeks.
Swaps and Substitutions
While I love this salad as-is, it’s an extremely versatile recipe. You can stick with the script or off-road a bit, if you’d like, depending on what ingredients you currently have on hand in your kitchen or what you’re in the mood for.
- Try goat cheese instead of feta. Creamy, tangy goat cheese is equally wonderful in this salad and can be swapped in for the feta. Like feta, you’ll get the best flavor and texture if you opt for a log of goat cheese and crumble it yourself, rather than buying a pre-crumbled container.
- Reach for another olive variety or even capers. Green olives, black olives, or even capers can replace the Kalamata olives in the recipe. All lend a salty, briny bite to the salad, so feel free to experiment to find your favorite.
- Mix and match the fresh herbs. I love the refreshing brightness mint lends to this salad, as well as the mild onion flavor scallions bring. But an equal volume of fresh chives would lend a similar bite that scallions do, and basil or parsley would be just as nice as mint. See what’s overflowing in your herb garden, if you keep one, or what’s starting to wilt in your refrigerator’s crisper drawer.
- Or try a different bean entirely. I know this is a chickpea salad, but white beans such as cannellini or great northern would be extra tasty in this recipe.
More Quick and Easy Salad Recipes
- Panzanella Bread Salad
- Easy Cucumber Salad
- Tomato, Cucumber, and Purslane Salad
- White Bean and Cherry Tomato Salad
- Caprese Corn Salad
Mediterranean Chickpea Salad
- For the vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- For the salad
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (12-ounce) jar quartered and marinated artichoke hearts, drained
- 1 pint cherry or grape tomatoes, halved
- 2 Persian cucumbers, halved lengthwise and thinly sliced
- 2/3 cup pitted Kalamata olives, halved
- 4 scallions, white and green parts, thinly sliced (about 1/2 cup)
- 2 tablespoons fresh mint leaves, chopped
- 6 ounces feta cheese, crumbled (about 1 1/2 cups)
Make the oregano vinaigrette:
In a large bowl, whisk together the olive oil, red wine vinegar, dried oregano, kosher salt, and freshly ground black pepper.
Add salad ingredients to vinaigrette:
Add the chickpeas, artichoke hearts, tomatoes, cucumbers, olives, scallions, and mint to the bowl. Toss well to combine and coat in the vinaigrette. Add the feta cheese and toss gently to combine. Taste and season with additional salt and pepper as needed.
Serve immediately or cover and refrigerate. You can keep this salad in the fridge covered, for 5 days. Enjoy cold or at room temperature.