Chickpea Mediterranean Salad
This refreshing chickpea Mediterranean salad is packed with protein-rich beans, crisp veggies, and a creamy homemade tzatziki dressing. Finished with fresh herbs and crunchy tortilla chips—perfect for lunch or light dinners!
Ingredients
For the Salad:
- 2 cans chickpeas drained and rinsed
- 1 cucumber diced (plus ½ grated and squeezed for dressing)
- 1 cup cherry tomatoes halved
- ¼ red onion finely diced
- ¼ cup Kalamata olives sliced (optional)
- ¼ cup feta cheese crumbled
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- Crushed tortilla chips for garnish
For the Tzatziki Dressing:
- 1 cup Greek yogurt
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ cucumber grated and moisture squeezed out
Instructions
- Make the Dressing: In a bowl, whisk Greek yogurt, minced garlic, olive oil, lemon juice, white vinegar, salt, and black pepper.
- Stir in the grated, squeezed cucumber until smooth. Chill in the refrigerator.
- Assemble the Salad: In a large bowl, combine chickpeas, diced cucumber, cherry tomatoes, red onion, olives, and feta cheese.
- Add Fresh Herbs: Sprinkle chopped dill and parsley over the salad and toss gently.
- See full steps with tips & photos → https://mischacrossing.com/chickpea-mediterranean-salad/
Notes
Vegan Option: Use a dairy-free yogurt and skip the feta.
Add Protein: Top with grilled chicken, shrimp, or hard-boiled eggs for a more filling meal.
Storage: Store in the refrigerator for up to 3 days. Keep tortilla chips separate until serving.