This Mediterranean Chickpea Salad is truly one of the best chickpea salads ever. It’s filled with flavors, made with simple heart-healthy ingredients and all done in just 15 minutes. Serve it next to some slices of crunchy bread that have been drizzled with olive oil and a bottle of Spanish white wine for a great meal.
To make this recipe, I used canned chickpeas (garbanzo beans). Just to make things quicker and easier. If you prefer to use dried chickpeas, just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
For the dressing, I used a combination of olive oil, lemon juice, garlic, dried oregano and dried thyme. Make sure to use a GREAT Olive Oil, as this is what truly flavors the dressing and the entire salad.
TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. It will hold in the fridge for up to 3 to 4 days in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
Ingredients
FOR THE SALAD
- 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
- 1 can artichoke hearts 14 oz / 400 grams
- 1 small red onion
- 1/2 cup cherry tomatoes 75 grams
- 1/2 cup black pitted olives 60 grams
- 2 tbsp feta cheese 28 grams
- handful fresh parsley
- sea salt & black pepper
FOR THE DRESSING
- 1/4 cup extra virgin olive oil 60 ml
- 1 tbsp lemon juice 15 ml
- 1 clove garlic
- 1 tsp dried oregano 1 gram
- 1/2 tsp dried thyme .50 grams
- sea salt & black pepper
Instructions
TO MAKE THE DRESSING
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Add the olive oil into a bowl, along with the lemon juice, finely grate in the garlic, add in the oregano, thyme, a kiss of sea salt and some freshly cracked black pepper, whisk together until well mixed and set aside
TO MAKE THE SALAD
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Drain the cans of chickpeas into a colander and rinse under water, then shake off any excess water and transfer into a large bowl
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Drain the can of artichoke hearts into a colander and rinse under water, then place the artichoke hearts over some paper towels and gently pat dry, cut each one into 4 evenly sized pieces and then add to the bowl with the chickpeas
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Thinly slice the red onion, cut the cherry tomatoes in half, thinly slice the black pitted olives and roughly chop the parsley to end up with a 1/4 cup (15 grams), add the chopped ingredients into the bowl with the chickpeas and artichoke hearts, season with sea salt & black pepper, pour in the dressing and gently mix until well mixed
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Transfer into a large serving dish and sprinkle with the feta cheese
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Serve at room temperature or add into the fridge and serve chilled, it will hold for up to 3 to 4 days
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe
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Linda
08 . Oct . 2024Made as directed but did not have parsley on hand and used Kalamata olives. Makes a great lunch or side dish! Will be making again!
Spain on a Fork
Sounds great! Glad you enjoyed it 🙂 Much love
12 . Oct . 2024L-
28 . May . 2024Hello,
All I can say is “Delicious”. All your recipes are great! Thanks for all you do!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
29 . May . 2024Rob Haskins
24 . May . 2024I got really inspired when I saw this recipe and thought, “This is the perfect dinner to make today”! Everything came together perfectly. I did substitute kalamata olives because there’s a certain sweet-briny taste to black olives that i’ve never been able to get into. I also bought a can of quartered artichoke hearts, but they were much harder to get dry so I won’t do that again. And then I did add more salt after my first few bites. But WOW! I’ve never trusted my cooking skills except for a couple of things, but your recipes really are helping me a lot. Thank you!
Spain on a Fork
So happy to hear that Rob! Thanks for the comment 🙂 Much love
25 . May . 2024