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mediterranean chickpea salad with cucumbers, feta, tomatoes, olives, artichokes, and carrots

Mediterranean Chickpea Salad

Maggie Michalczyk, RDN
This Mediterranean chickpea salad is bursting with flavor and easy to put together. Put it in a wrap, add it to a pizza or simply eat it as is for a delicious and filling plant-based meal.
Prep Time 10 mins
Cook Time 5 mins
Servings 4 servings


  • 1 can chickpeas drained and rinsed
  • 3/4 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 cup marinated artichokes quartered
  • 1/2 cup pitted olives halved
  • 1 small red onion diced
  • 1/2 avocado diced
  • 1/4 cup feta cheese*
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. red wine vinegar or balsamic vinegar
  • 1 tbsp. dried oregano
  • 2 tsp. tbsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  • Rinse and drain the chickpeas. Add to a medium bowl and toss with tomatoes, cucumbers, artichokes, olives, red onion, avocado and feta cheese. 
  • In a small bowl combine olive oil, lemon juice, vinegar, oregano, garlic power, salt and pepper. Whisk together and pour over salad so that all of it is covered. Toss to combine. 
  •  Refrigerate for at least 30 minutes and enjoy! 


Leftovers can be stored in the fridge for up to 3 days.
*omit the cheese for a dairy free version. 
Keyword chickpea salad, greek salad, mediterranean chickpea salad