Mediterranean Chickpea Salad

It’s pretty hard to believe that it is August! The summer really flew by. I know we’re technically still in the summer season, but we’re in that transition time. People are talking about their kids going back to school. Grant keeps talking about football and is literally watching games from last year in anticipation of the new season. And it just generally feels like the busy time is upon us. Bye bye, easy, long summer days.

It’s weird being an adult with a job because summer doesn’t really feel as special. It’s still a slower time, and it’s still my favorite season, but I think a little bit of the magic of being out of school and having all that time for all those possibilities is kinda gone. BUT we still have beach trips, sunburns, and plenty of Pinot Grigio to look forward to each year.

Well, that got a little heavy. This is a blog about a salad and I’m getting all nostalgic. It’s fine. Let’s talk about the salad. I made this a long time ago (ahem, February) and really am just not that great at keeping up with this blogging thing. I originally made it because it’s great for summer since it can be eaten cold. But it’s also great for the upcoming busy times because it makes for an excellent make-ahead meal.

I’m a firm believer in salads for lunch on the weekdays to keep it light and give you some more wiggle room on the weekends for more dining out and indulging. But these weekday salads don’t have to be boring or not enjoyable. This Mediterranean Chickpea Salad is a prime example!

This salad is excellent served over a bed of spinach topped with a fried egg or some chicken. It’s also delish alone, but you might want to up the portion a bit if you intend on making this a meal. The nutrition facts are listed below the recipe. Enjoy the rest of your summer! Hope it was magical.

Mediterranean Chickpea Salad

Make-ahead salad that is a great lunch or side!

Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 265 kcal
Author Amy Davis


  • 1 can chickpeas
  • 1/2 cup tomatoes
  • 1/2 cup cucumber
  • 1/2 cup red bell pepper
  • 1/2 cup red onion
  • 1/3 cup feta cheese
  • 1/4 cup kalamata olives
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp Italian seasoning
  • salt & pepper


  1. Drain, rinse, and dry chickpeas. Add to large bowl. Rinse and dry all other vegetables.

  2. Chop tomatoes, cucumbers, red bell pepper, onion into half inch pieces. Add to bowl.

  3. Add remaining ingredients. Toss well. Serve chilled. 

Recipe Notes

Nutrition Facts per serving: 265 calories, 16g fat, 7g sat fat, 21g carbs, 6g fiber, 6g sugar, 10g protein