Mediterranean Chickpea Salad

By Martha Rose Shulman

Updated Aug. 12, 2024

Mediterranean Chickpea Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(143)
Comments
Read comments

This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.

Featured in: Mediterranean Chickpea Salad

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 side dish servings
  • 2(15-ounce) cans chickpeas, drained and rinsed
  • ¼cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
  • 1small red bell pepper, chopped
  • 2medium tomatoes, diced
  • 4scallions, white and light green parts only, sliced (optional)
  • 6pitted kalamata olives, quartered lengthwise
  • 1ounce feta cheese, crumbled

    • For the Dressing

    • 1tablespoon fresh lemon juice
    • 1tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
    • 1small garlic clove, minced or put through a press
    • ¼teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
    • Salt and freshly ground pepper
    • 4tablespoons extra-virgin olive oil
    • 2tablespoons plain low-fat or nonfat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

318 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 12 grams protein; 545 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.

Ratings

4 out of 5
143 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Karen

I have made this adding a cup of cooked spelt which makes a meal of the salad in itself. You could probably use any grain from bulgur to quinoa. Delicious!

Val

Haven't made it yet, but is the yoghurt listed in the ingredients a mistake? I don't see it in the method (and it feels odd with the other ingredients).

Hank

Very tasty. I asked my wife to soak 1 1/2 cup beans for hummus, but when cooked this came out to four cups of beans, too much for hummus, so we took the extra beans to make this salad. We used red onion, and had no red pepper or tomatoes. It was still lovely.

Suzie

Even better the next day. I added quinoa and just one can of beans for myself. Everything else pretty much the same. Except no yogurt. And just 6 olives. Seriously??? I used the whole carton. Don't skimp on the flat parsley, if you get a fragrant bunch. This one will be a staple for me.

kiki

i thought this was a stellar salad to accompany grilled rack of lamb. it’s easy to put together and very tasty. you’ve got to like olives though…., which, along with great tomatoes, kind of makes the recipe in my opinion

Sarah

That dressing is delicious!! I roasted my chickpeas with olive oil and s&p, then put the salad over a cup of couscous. It was a perfect Lent lunch.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.