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This Mediterranean chickpea salad is so colorful, bright and refreshing! So healthy and delicious, this easy chickpea salad is a perfect clean eating recipe!
This easy Mediterranean chickpea salad consists of chickpeas, tomatoes, cucumbers, bell peppers, onions and fresh parsley, with a dressing of freshly squeezed lemon juice and extra-virgin olive oil. Jam packed with healthy vegetables, this chickpea salad is nutritious to the max! All the colorful summer produce full of anti-oxidants to power you through the day, and it tastes amazing!
This Mediterranean chickpea salad is vegan, yet quite filling thanks to the protein in chickpeas! There is not a single unhealthy ingredient in this salad, it will fit into any type of healthy diet – sugar-free, gluten-free, low-fat, vegan, whole 30, you name it.
Eating healthy has never been easier when you have recipes like this one that show you how to make a healthy salad that’s so full of flavor!
Making this vegan chickpea salad is really easy. All you need to do is chop tomatoes, onion, cucumber, bell pepper and parsley, whisk the olive oil and lemon juice in a cup to make a dressing, toss the vegetables with the dressing and add salt and pepper to taste. Delicious!
Mediterranean chickpea salad can be served as a vegan main dish, or as a side salad alongside chicken, meat or fish dish. If you don’t care whether or not this salad is vegan, you can also add some crumbled feta cheese to it – feta tastes really good with this vegetable combo!
Another great thing about this simple chickpea salad is that you can make it ahead. This salad doesn’t contain lettuce, avocado or any other fragile ingredients, so everything actually stays crunchy and fresh for several days. This recipe makes a large portion of chickpea salad, feel free to refrigerate the leftovers – you’ll surely enjoy them the next day!
If you like this healthy Mediterranean chickpea salad, you will also love these yummy clean eating recipes:
Chickpea Quinoa Mason Jar Salad – another great chickpea salad to prep for the week’s lunches in mason jars!
Cucumber Tomato Avocado Salad – so colorful, fresh, healthy and delicious!
Eggplant Spinach Quinoa Bowl – vegan quinoa buddha bowl that’s so filling and delicious!
Vegan Chickpea Sweet Potato Bowl – another amazing plant-based lunch!
3-Ingredient Banana Cookies – gluten-free, vegan and sugar-free, these are the healthiest cookies you’ll ever eat!
- 1 can chickpeas (15 oz), drained
- ½ large red onion, chopped
- 1 pint grape tomatoes, sliced
- 1 cucumber, chopped
- 1 green bell pepper, chopped
- 1 bunch parsley, chopped
- 1 lemon, squeezed
- ¼ cup extra-virgin olive oil
- Salt and pepper to taste
- Whisk the lemon juice and olive oil in a cup to make a dressing.
- Put chickpeas, tomatoes, cucumber, bell pepper and parsley in a salad bowl. Pour the dressing over the vegetables and toss to mix everything together. Add salt and pepper to taste.