Mediterranean Chickpea Salad

Mediterranean Chickpea Salad - COPYRIGHT. Recipe and photo by A Legume a Day (

© Photo by A Legume a Day

Mediterranean Chickpea Salad

Serves: 4


  • 1.5 cups (= 1 15-oz. can) cooked chickpeas
  • 1/4 cup sundried tomatoes, in oil
  • 1/2 cup chopped cucumber
  • 1/2 cup artichoke hearts, marinated in oil
  • 2 Tbs artichoke heart marinade (the oil/marinade the artichoke hearts come in)
  • 1/2 cup chopped sweet bell pepper (red, yellow, or orange)
  • 1/4 cup chopped parsley, or to taste
  • 1/4 – 1/2 cup crumbled feta, to taste
  • Squeeze of lemon, to taste
  • Salt and pepper, to taste
  • 1 green onion or handful of chives, sliced (optional)
  • Greens, for serving


  1. Drain and rinse chickpeas. Place in a large bowl.
  2. Rinse and prepare bell pepper, cucumber, parsley, and green onions/chives if using. Add to the chickpeas.
  3. Chop the sundried tomatoes and artichoke hearts. Add to the chickpeas with the artichoke heart marinade and a squeeze of lemon. Mix well. Top with feta and taste for seasoning, adding salt and pepper as necessary.
  4. Serve on a bed of greens.


  • If you can get a block of feta to crumble yourself, it can be a better price and fresher.
  • If saving leftovers, wait to add the greens until ready to serve the Mediterranean Chickpea Salad to keep greens fresh and prevent wilting.