This Creamy Mediterranean Chickpea Salad is loaded with fresh veggies, chickpeas, and herbs tossed in a Greek yogurt dressing. It’s filling but light and makes a great lunch on a hot summer day or a side salad.

Chickpeas are a very underrated ingredient, in my opinion. They’re versatile and very cheap source of protein. We love to snack on crispy roasted chickpeas and this chickpea cottage cheese toast is one of my favorite lunches for busy days. They also make a great addition to salads, like this creamy Mediterranean chickpea salad that I cannot stop eating! The chickpeas make it filling enough for a meal and it’s loaded with fresh veggies, herbs, and lots of Mediterranean flavor. So good.

Helpful Tips & Variations

• Dice the veggies small. Everything in the salad should be roughly the size of the chickpeas or smaller. I like to chop the onion a bit smaller so no one is biting into chunks of onion. The cherry tomatoes are the exception – they’re perfectly fine just halved (or quartered if they’re bigger).
• Rinse the chickpeas. Be sure to rinse and drain the chickpeas well to get the aquafaba (chickpea liquid) off.
• Use fresh ingredients. I recommend using fresh lemon juice and fresh herbs to make this Mediterranean chickpea salad. Bottled juice and dried herbs will work in a pinch but don’t make the salad as bright and flavorful.
• Customize the ingredients. Hate Kalamata olives? Leave them out! No yellow pepper on hand? Use a red one! Grape tomatoes work well in place of the cherry tomatoes too.

How To Make Mediterranean Chickpea Salad Step by Step

• Make the dressing. In a large mixing bowl, add 1/3 cup plain Greek yogurt, 2 tablespoons mayonnaise, 3 tablespoons olive oil, 3 tablespoons finely chopped fresh dill, 1 tablespoon fresh lemon juice, 1 small finely diced garlic clove, 1/2 teaspoon coarse salt, few grinds of fresh ground black pepper, and a pinch of red pepper flakes. Whisk together until incorporated and smooth.

• Make the salad. Add to the bowl 2 cans of drained and rinsed chickpeas, 1 small diced yellow bell pepper, 1 small diced Persian cucumber, 1/2 a small diced red onion, 1 cup halved cherry tomatoes, 3/4 cup crumbled feta cheese, 1/4 cup chopped Kalamata olives, and 1/2 teaspoon coarse salt.

• Combine. Gently toss to coat.
• Garnish, serve, and enjoy. Garnish with a bit more feta and fresh dill. Serve and enjoy!

Serving Suggestions

One thing I love about the creamy Mediterranean chickpea salad is that it’s hearty and filling enough to work as lunch or even dinner, but light enough to be a side salad too!

Sticking with the Mediterranean theme, it would pair nicely with Greek chicken kabobs or beef kofta meatballs. It would also be great with grilled chicken breasts or grilled flank steak.

How To Store Leftovers

Store leftover creamy Mediterranean salad in an airtight container in the fridge. Stir before serving. It’s best enjoyed within 4 days.

More Easy Salad Recipes

• Asian Chicken Salad (Applebee’s Copycat)
• Strawberry Balsamic Pasta Salad
• Dill Pickle Tater Tot Salad
• Big Mac Salad
• Asian Steak Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!