20-Minute Easy Spiced Mediterranean Chickpea Salad

A white bowl filled with Mediterranean chickpea salad with toasted na'an bread.

No ratings yet

20-Minute Easy Spiced Mediterranean Chickpea Salad

This vegan Mediterranean Chickpea Salad combines pan-roasted seasoned chickpeas with crisp cucumbers, juicy tomatoes, and tangy red onions—all dressed in a bright lemon vinaigrette that ties the flavors together beautifully.

Prep Time15

Cook Time5

Total Time20

Course: Salad Main Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: Chickpea salad, Mediterranean chickpea salad

Servings:

Calories: 480.8kcal

Author: Susan Pridmore

Equipment

Vegetable peeler
Chef's knife
Large bowl
Medium bowl
Medium skillet
small bowl
Whisk

Ingredients

Chickpea Salad

1 English cucumber 2 cups when diced
3 medium tomatoes 3 cups when chopped
1 medium red bell pepper 1 ½ cups when diced
1 small red onion 1 cup when diced
¼ cup flat leaf parsley coarsely chopped
¼ cup fresh mint leaves coarsely chopped
2 (15-ounce) cans of chickpeas, drained and rinsed or 3 cups cooked chickpeas
1 ½ teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon dried oregano
½ teaspoon kosher salt or ¼ teaspoon sea salt
1 tablespoon extra-virgin olive oil

Dressing

2 tablespoons lemon juice
1 ½ tablespoons sherry vinegar
½ teaspoon sugar
½ teaspoon kosher salt or ¼ teaspoon sea salt
1 large garlic clove smashed and minced
6 tablespoons extra virgin olive oil

Yogurt Topping (Optional)

¼ cup plain Greek yogurt or labneh
1 large garlic clove smashed and minced
lemon zest from ½ lemon
pinch kosher salt to taste

Instructions

Prep the veggies. Slice the cucumber in half across its width and peel both halves with a vegetable peeler. Now slice them the half again lengthwise. Use a spoon to scrape out the seeds. Dice and place in a large bowl.
Dice the tomatoes, red pepper, and red onion. Transfer them to the bowl with the cucumber.
Coarsely chop the fresh herbs and add them to the same bowl.
Pan-fry the chickpeas. Combine the spices in a bowl and add the chickpeas. Heat the olive oil in a medium skillet over medium heat. Add the chickpeas and sauté until lightly toasted, about 5 minutes.
Allow to cool for a couple of minutes to room temperature.
Make the dressing. While the chickpeas toast up in the skillet, whisk together all of the ingredients in a small bowl. Toss with the vegetables.
Add the chickpeas to the bowl when cooled and toss.
Optional: Make the yogurt topping. Combine the ingredients for the yogurt topping. Serve alongside the salad.

Nutrition