Mediterranean Chickpea Salad

Name: Mediterranean Chickpea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g canned chickpeas (well rinsed and drained); 1 cucumber (approximately 200 g; cut into chunks); 200 g cherry tomatoes (halved); 100 g feta cheese (crumbled); 100 g olives (pitted and halved); Juice of 1 lemon (approximately 60 ml); 2 tablespoons olive oil; A handful of fresh herbs; such as parsley or mint (approximately 20 g; finely chopped); 1 teaspoon sumac (for an extra tangy and bright finish); Optional: a pinch of black pepper (to taste; keep it low-salt)

Lunch Mediterranean

This fresh and healthy salad is a love letter to Mediterranean cuisine, featuring crunchy vegetables, creamy feta and aromatic herbs. By marinating the chickpeas in lemon juice and olive oil, you build an extra layer of flavour, making this a perfect light meal or side dish for any day of the week.

x_ckl_recipe_markerMediterranean Chickpea Salad A summery salad with chickpeas, feta and fresh herbs. How to make a Mediterranean chickpea salad? lunch Mediterranean 4 15 0 0 5 30

Mediterranean Chickpea Salad

Bring your kitchen to life with Cookinglife! This fresh and healthy salad is a love letter to Mediterranean cuisine, with crunchy vegetables, creamy feta and aromatic herbs. By marinating the chickpeas in lemon juice and olive oil, you build an extra depth of flavour, making it a perfect light meal or side dish for any day. Enjoy the satisfying textures and bright flavours that transport you to a sunny day by the coast – and it's ideal for beginners too!

Ingredients (serves 4):

400 g canned chickpeas (well rinsed and drained)
1 cucumber (approximately 200 g, cut into chunks)
200 g cherry tomatoes (halved)
100 g feta cheese (crumbled)
100 g olives (pitted and halved)
Juice of 1 lemon (approximately 60 ml)
2 tablespoons olive oil
A handful of fresh herbs, such as parsley or mint (approximately 20 g, finely chopped)
1 teaspoon sumac (for an extra tangy and bright finish)
Optional: a pinch of black pepper (to taste, keep it low-salt)

Instructions:

Rinse the chickpeas thoroughly under cold water in a sieve and leave to drain.
In a medium bowl, combine the chickpeas with the lemon juice and olive oil. Stir well and leave to marinate for 30 minutes so the flavours can fully develop.
Meanwhile, cut the cucumber into chunks, halve the cherry tomatoes and pit and halve the olives. Finely chop the fresh herbs.
Add the cucumber, cherry tomatoes, olives, crumbled feta and finely chopped herbs to the marinated chickpeas. Sprinkle the sumac over the top for an extra fresh and tangy lift.
Gently toss everything together until well combined. Taste and add a pinch of black pepper if you'd like more spice, but skip any extra salt to keep it low-sodium.
Leave the salad to rest in the fridge for 10 minutes before serving to let the flavours meld. Serve cold as a light meal or side dish.

Tips and unique twists:

This salad is naturally gluten-free, making it perfect for anyone with dietary restrictions. For a low-salt version, use less feta (around 50 g) or swap it for a low-sodium alternative like fresh goat's cheese, and leave out the olives if you want to cut back on salt even further – you'll keep all the great flavours without compromising on health. You can also mix things up with extra vegetables like red onion or bell pepper for added crunch. Made with love for Cookinglife – where every meal becomes a celebration! Bring your kitchen to life and share your creations with us!

Lunch Mediterranean 400 g canned chickpeas (well rinsed and drained) 1 cucumber (approximately 200 g cut into chunks) 200 g cherry tomatoes (halved) 100 g feta cheese (crumbled) 100 g olives (pitted and halved) Juice of 1 lemon (approximately 60 ml) 2 tablespoons olive oil A handful of fresh herbs such as parsley or mint (approximately 20 g finely chopped) 1 teaspoon sumac (for an extra tangy and bright finish) Optional: a pinch of black pepper (to taste keep it low-salt) sieve bowl Mushroom-halloumi wrap with spicy yogurt sauce foodies-mushroom-halloumi-wrap-with-spicy-yogurt-sauce Grilled halloumi wrap with roasted peppers and tzatziki foodies-grilled-halloumi-wrap-with-roasted-peppers-and-tzatziki Pan-fried halloumi with honey, walnuts and arugula foodies-pan-fried-halloumi-with-honey-walnuts-and-arugula Mediterranean vegetable quiche with feta and sun-dried tomato foodies-mediterranean-vegetable-quiche-with-feta-and-sun-dried-tomato

Recipe

Mediterranean Chickpea Salad

A summery salad with chickpeas, feta and fresh herbs.

Course	lunch
Kitchen	Mediterranean
Servings	4

Preparation time

Preparation time	15
Time in oven	0
Stiffen up min.	0
Cooling time	5
Total	30

Equipment

sieve
bowl

Ingredients

400 g canned chickpeas (well rinsed and drained)
1 cucumber (approximately 200 g
cut into chunks)
200 g cherry tomatoes (halved)
100 g feta cheese (crumbled)
100 g olives (pitted and halved)
Juice of 1 lemon (approximately 60 ml)
2 tablespoons olive oil
A handful of fresh herbs
such as parsley or mint (approximately 20 g
finely chopped)
1 teaspoon sumac (for an extra tangy and bright finish)
Optional: a pinch of black pepper (to taste
keep it low-salt)

How to make a Mediterranean chickpea salad?

Mediterranean Chickpea Salad

Bring your kitchen to life with Cookinglife! This fresh and healthy salad is a love letter to Mediterranean cuisine, with crunchy vegetables, creamy feta and aromatic herbs. By marinating the chickpeas in lemon juice and olive oil, you build an extra depth of flavour, making it a perfect light meal or side dish for any day. Enjoy the satisfying textures and bright flavours that transport you to a sunny day by the coast – and it's ideal for beginners too!

Ingredients (serves 4):

400 g canned chickpeas (well rinsed and drained)
1 cucumber (approximately 200 g, cut into chunks)
200 g cherry tomatoes (halved)
100 g feta cheese (crumbled)
100 g olives (pitted and halved)
Juice of 1 lemon (approximately 60 ml)
2 tablespoons olive oil
A handful of fresh herbs, such as parsley or mint (approximately 20 g, finely chopped)
1 teaspoon sumac (for an extra tangy and bright finish)
Optional: a pinch of black pepper (to taste, keep it low-salt)

Instructions:

Rinse the chickpeas thoroughly under cold water in a sieve and leave to drain.
In a medium bowl, combine the chickpeas with the lemon juice and olive oil. Stir well and leave to marinate for 30 minutes so the flavours can fully develop.
Meanwhile, cut the cucumber into chunks, halve the cherry tomatoes and pit and halve the olives. Finely chop the fresh herbs.
Add the cucumber, cherry tomatoes, olives, crumbled feta and finely chopped herbs to the marinated chickpeas. Sprinkle the sumac over the top for an extra fresh and tangy lift.
Gently toss everything together until well combined. Taste and add a pinch of black pepper if you'd like more spice, but skip any extra salt to keep it low-sodium.
Leave the salad to rest in the fridge for 10 minutes before serving to let the flavours meld. Serve cold as a light meal or side dish.

Tips and unique twists:

This salad is naturally gluten-free, making it perfect for anyone with dietary restrictions. For a low-salt version, use less feta (around 50 g) or swap it for a low-sodium alternative like fresh goat's cheese, and leave out the olives if you want to cut back on salt even further – you'll keep all the great flavours without compromising on health. You can also mix things up with extra vegetables like red onion or bell pepper for added crunch. Made with love for Cookinglife – where every meal becomes a celebration! Bring your kitchen to life and share your creations with us!

Cooking mode Prevents your screen from going to sleep

This Mediterranean chickpea salad is a wonderfully fresh dish that comes together in no time. The combination of crunchy vegetables, creamy feta and aromatic herbs makes it equally at home as a light lunch or a side dish at dinner. Letting the chickpeas marinate briefly in lemon juice and olive oil gives the salad an extra depth of flavour. Serve it straight away or store it covered in the fridge for a quick meal the next day.

All you need for this recipe are a few basic kitchen tools: a sieve to rinse the chickpeas, a chopping board and knife to prep the vegetables, and a medium bowl to mix and marinate everything in. That's really all it takes to get this delicious salad on the table. Perfect for anyone who wants a healthy meal, quickly and without any fuss.

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