Do you want a healthy, delicious, and easy-to-make salad that can be served any time of the year? Look no further than this Mediterranean Chickpea Salad! This light and delicious salad takes only minutes to prepare, is full of fresh and vibrant flavors, and is sure to be a hit at any gathering.

The chickpeas are providing the ‘meat’ of the salad, and we’ll be combining them with a medley of ingredients, such as sundried tomatoes, capers, Kalamata olives, and Italian parsley. We’ll be dressing the salad with a simple and evergreen combination of lemon juice, olive oil, and red pepper. All of this combines to create a light, refreshing, and satisfying salad, that pairs well with things like falafel, kebabs, and light pasta dishes. Conversely, consider wrapping it with feta and fresh greens in homemade flatbreads to create a super simple wrap.

No matter how you serve it, today’s salad is sure to be a hit. So, if you're looking for a salad that's full of flavor, easy to make, that keeps well for a few days in the fridge, and that can be made all year round, this Mediterranean Chickpea Salad is the perfect option. Read on to learn how to make it, as well as some tips and tricks to ensure a delicious result every time.

Ingredient Checklist

Chickpeas. The base of the salad. Also known as garbanzo beans, chickpeas feature a slightly nutty taste and a firm, creamy texture.
Sundried Tomatoes. These add a great pop of flavor to the salad and help to really bring the ‘Mediterranean flavor’ profile to life. Slicing them thin will help to disperse the flavor evenly throughout the dish.
Celery. Celery adds a crunchy texture to the salad, and a nice pop of color.
Capers and Caper Juice. Capers bring a salty or briny flavor to the salad. Using caper juice will help to bring out the flavor of the capers even more, fully dispersing it through the salad.
Kalamata Olives. Probably the most well-known variety of Greek olive, beloved for their dark purple color, and their firm meaty texture. They bring a slightly salty and tangy flavor to the salad.
Italian Parsley. Parsley adds a bright and fresh flavor to the dish, as well as a bit of color.
Lemon. For citrus flavor and a dash of acid to help brighten up the salad’s other ingredients.
Olive Oil. I’d recommend using a decent quality extra virgin olive oil, as it’s going to be consumed raw, and we’re using quite a bit of it.
Salt. While I would recommend sea salt for today’s salad, feel free to use plain table salt if that’s all you have.
Red Pepper Flakes. For a touch of heat and a bit of color.
Fresh Ground Black Pepper. This is one instance where I would really recommend using freshly ground pepper.

Substitutions

The Red Pepper. Feel free to substitute in your favorite chili flakes if you prefer a bit more heat or a bit more ‘chili flavor.’ A dash of cayenne, paprika, or chili powder – or a mix the three – can all substitute. In each case, use them to taste.
The Olives. I’m using Kalamata olives purely as a matter of preference. Your preferred type of olive will work just fine in today’s recipe. Green olives, Sicilian Castelvetrano, Nicoise, Picholine, Gaeta, and Spanish manzanilla olives are all great substitutes.

Pairing Today’s Salad

Wine. A light, dry white wine, such as a Sauvignon Blanc, Pinot Grigio, or Riesling, would pair well with this salad.
Falafel. The mix of lemon juice, Kalamata olives, and red pepper in this salad would pair deliciously with a side of freshly made falafel.
Kebabs. Probably the best pairing for today’s salad are kebabs. Particularly pork or lamb kebabs, assembled with grilled veggies and onions.
Light Pasta. Any light pasta dish, especially those tossed with oil and garlic, would be a delightful pairing for today’s salad.