This healthy chickpea salad is full of vibrant fresh ingredients with a Mediterranean flair. A healthy easy to make gluten free, vegetarian and vegan salad that is perfect to serve as a side at a BBQ or take along to a potluck.
This salad is filled with colourful, healthy goodness! Chickpeas, olives, avocado, tomatoes, basil and red onion really bring this salad alive – all of their fresh flavours work really well together.
The crispy cucumber and fresh tomatoes are balanced out nicely by the creamy avocado and the salad is topped off by a simple lemon vinaigrette.
Chickpea salads like this are one of my favourite salads to serve when hosting a gathering or a BBQ, this salad is tasty, goes with anything and…… is filling!
We have had a bumper summer for tomatoes in our garden and they are still going strong, my hubby has been busy making various homemade tomato sauces and the freezer is full!
Yes he makes those not me……not sure why but he has penchant for making homemade sauces and curry pastes – which is fine by me!
Additional Recipe Notes for making Mediterranean Chickpea Salad
The beautiful fresh flavours in this salad speak for themselves so it really does not need a fancy dressing or any extras. The simple lemon and oil vinaigrette in the recipe tops the salad off nicely, or if you can’t be bothered making a dressing and squeeze of lemon and a dash of olive oil will still work well.
Do I need to soak the chickpeas for this chickpea salad?
Chickpeas are a legume and can be hard to digest, they also contain phytates which can interfere with the absorption of minerals. Soaking your chickpeas prior to eating them means you are gaining the best nutritional value from your meal and they are much easier to digest.
If you have digestive issues or autoimmune issues in particular then I strongly urge you to use dried chickpeas and soak and cook them before use. If you usually experience gas or bloating from chickpeas or legumes then soaking them will make a big difference!
How do I soak chickpeas?
Cover 1 cup of dried chickpeas with warm water and 2 Tbspn of lemon juice. Leave covered to soak for 24 hours.
How do I cook chickpeas?
After soaking the chickpeas thoroughly rinse and drain them. Put in a pot and cover with water, add 1 tspn sea salt. Bring to the boil and leave to boil for 10 minutes, skim off any foam then reduce to a simmer and cook until tender. This may take 1-1.5 hours. Keep an eye out for foaming, this typically occurs in the first 20 minutes. If you keep seeing foam then reduce the heat and you may need to cook for a bit longer.
For this salad you need three cups of cooked chickpeas, you may have some leftover if you are cooking your own using dried chickpeas, it will depend on the age of the chickpeas you are using as they can vary in size.
If you are looking for other tasty salads you may like to try:
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
A delicious chickpea salad full of Mediterranean flavours
15 minPrep Time
15 minTotal Time
- 3 cups cooked chickpeas, drained and rinsed or 2 cans of chickpeas 400gm/15oz*see additional recipe notes above
- 2 cups cherry tomatoes, sliced in half
- 2 cups cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup red pepper/capsicum thinly sliced
- 1/2 cup kalamata olives
- 1 avocado, peeled, and cut into chunks
- 2 Tbspn fresh basil
- 1 Tbspn fresh flat leaf parsley
- 1/3 cup olive oil
- 3 Tbspn lemon juice
- 1/2 tspn salt
- 1/4 tspn freshly ground black pepper
- Add all ingredients minus the basil and parsley into a bowl and combine.
- Add the ingredients for the dressing into a jug or a jar and whisk with a fork.
- Pour the dressing over the salad and serve immediately.
- Can store in an airtight container in the fridge for up to 3 days.
Note the above preparation time does not include soaking and cooking the chickpeas. If you would like more information on soaking and cooking chickpeas please see the additional recipe information in the blog post. The nutritional values shown are an approximate only and will vary depending on if you serve this as a side or a main.
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