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Chickpea salad in a serving bowl garnished with fresh herbs.
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5 from 1 vote

Mediterranean Chickpea Salad

A bright, herby Mediterranean chickpea salad that never touches the stove. Sweet cherry tomatoes, briny olives and capers, and a big handful of fresh herbs, all tossed in an easy red wine vinaigrette. It doubles easily and keeps beautifully, so it's one of my meal-prep go-tos.
Prep Time10 minutes
Marinating Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4 servings
Author: Jenné Claiborne

Ingredients

Chickpea Salad

  • 2 14 oz cans chickpeas drained and rinsed (about 3 1/2 cups)
  • 1 cup cherry tomatoes halved
  • 1/2 cup quartered artichoke hearts jarred (drained) or frozen (thawed)
  • 1/4 cup pitted Kalamata or Niçoise olives halved
  • 2 tbsp capers drained
  • 1/2 cup each chopped parsley, mint, basil, and/or dill
  • Toasted slivered almonds for garnish, optional

Mediterranean Dressing

  • 3 tbsp red wine vinegar
  • 3 tbsp minced red onion or minced shallots
  • 1 large clove garlic minced
  • 1 tbsp smooth Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tsp dried thyme
  • 1/2 tsp salt plus more to taste
  • 1/4 cup extra virgin olive oil

Instructions

  • Combine the chickpeas, tomatoes, artichoke hearts, olives, capers, and herbs in a large mixing bowl. Gently toss until combined.
  • In a separate bowl or a jar with a lid, combine the dressing ingredients except the olive oil. If using a bowl, whisk while slowly drizzling in the olive oil until the dressing is emulsified. If using a jar, add the olive oil, screw on the lid, and shake until smooth.
  • Pour the dressing over the salad and toss well until evenly coated.
  • Let the salad rest for 15 minutes before serving.
  • Garnish the salad with toasted slivered almonds and enjoy.

Notes

Chickpeas: Canned chickpeas keep this quick, but homemade work wonderfully here too. See my guide, How to Cook Beans, for tender, creamy chickpeas from scratch (you'll need about 3½ cups).
Jenné's Recipe Pro-Tips
  • Marinate when possible. Fifteen minutes lets the dressing soak in. Overnight is even better.
  • Don't skimp on the herbs. They're a critical flavor component, so err on the side of more rather than less.
  • Drain the chickpeas well. Wet chickpeas water down the vinaigrette.
  • Pick your emulsion method. A lidded jar is quicker; whisking in a bowl makes a better emulsion.
  • Toast the almonds yourself. Heat them in a dry skillet for a few minutes until golden and nutty.
  • Add the almonds at the very end. They soften in the dressing, so sprinkle them on right before serving.
  • Season to taste after resting. The flavors settle as the chickpeas absorb the dressing.

Nutrition

Serving: 1/4 of the recipe | Calories: 413kcal | Carbohydrates: 49g | Protein: 14g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 835mg | Potassium: 541mg | Fiber: 13g | Sugar: 12g | Vitamin A: 272IU | Vitamin C: 12mg | Calcium: 97mg | Iron: 5mg