Mediterranean Chickpea Salad

By Martha Rose Shulman

Updated August 11, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(154)
Comments
Read comments

This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 side dish servings

  • 2 (15-ounce) cans chickpeas, drained and rinsed

  • ¼ cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint

  • 1 small red bell pepper, chopped

  • 2 medium tomatoes, diced

  • 4 scallions, white and light green parts only, sliced (optional)

  • 6 pitted kalamata olives, quartered lengthwise

  • 1 ounce feta cheese, crumbled

FOR THE DRESSING

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar

  • 1 small garlic clove, minced or put through a press

  • ¼ teaspoon cumin seeds, lightly toasted and crushed or coarsely ground

  • Salt and freshly ground pepper

  • 4 tablespoons extra-virgin olive oil

  • 2 tablespoons plain low-fat or nonfat yogurt

Ingredient Substitution Guide
Nutritional analysis per serving

37 grams carbs; 4 milligrams cholesterol; 318 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 10 grams fiber; 545 milligrams sodium; 12 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
154 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Karen

I have made this adding a cup of cooked spelt which makes a meal of the salad in itself. You could probably use any grain from bulgur to quinoa. Delicious!

Val

Haven't made it yet, but is the yoghurt listed in the ingredients a mistake? I don't see it in the method (and it feels odd with the other ingredients).

Hank

Very tasty. I asked my wife to soak 1 1/2 cup beans for hummus, but when cooked this came out to four cups of beans, too much for hummus, so we took the extra beans to make this salad. We used red onion, and had no red pepper or tomatoes. It was still lovely.

Suzie

Even better the next day. I added quinoa and just one can of beans for myself. Everything else pretty much the same. Except no yogurt. And just 6 olives. Seriously??? I used the whole carton. Don't skimp on the flat parsley, if you get a fragrant bunch. This one will be a staple for me.

kiki

i thought this was a stellar salad to accompany grilled rack of lamb. it’s easy to put together and very tasty. you’ve got to like olives though…., which, along with great tomatoes, kind of makes the recipe in my opinion

Sarah

That dressing is delicious!! I roasted my chickpeas with olive oil and s&p, then put the salad over a cup of couscous. It was a perfect Lent lunch.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.