This Mediterranean Chickpea Salad mixes canned chickpeas with cucumber, tomatoes, red onion, olives, and fresh herbs in a lemon and red wine vinaigrette. No cooking required — about 15 minutes of prep. Letting it chill 30–45 minutes improves the flavor, which makes it ideal to prepare ahead.
Tip: Let the dressed beans rest briefly before serving; the salt and acid brighten the chickpeas while the cucumbers remain crisp.
This was delicious! I had already made some Italian dressing a few days before and I used that and added fresh squeezed lemon and feta cheese. It was beautiful and flavorful dish! My husband liked it and he’s not a cucumber fan.
– Dawn
Fresh beans, crunchy vegetables, and briny olives come together in one bowl for a bright, satisfying salad. Crisp cucumber, juicy tomatoes, and salty olives pair perfectly with the tangy dressing. It’s fast to assemble and makes a wonderful summer side, picnic item, or light main when you want something healthy and filling.
Kellie’s Note
TJ’s Balela Salad
I used to buy Trader Joe’s Balela Salad frequently until it disappeared from the shelves. To replace it, I developed my own version — fresher and faster than driving to the store. This recipe focuses on bright, crisp ingredients commonly found in Mediterranean cuisine.
The salad is highly customizable: omit olives if you prefer, add a jalapeño for heat, or toss in avocado or feta when you like a creamier texture. Make it your own.
Ingredients for Chickpea Salad
- Beans – Start with canned chickpeas (garbanzo beans); I often add a can of black beans for extra heartiness. Cannellini, great northern, or pinto beans also work.
- Vegetables – My go-to vegetables are English cucumber, grape tomatoes, and red onion. Bell pepper, radish, or chopped broccoli can be added to use up produce.
- Olives – Olives add salty contrast. Use green and/or black olives or Kalamata. If you don’t like olives, capers provide a similar briny note.
- Herbs – Fresh parsley and mint brighten the salad. Dill or cilantro are fine substitutes.
- Dressing – A simple vinaigrette of extra virgin olive oil, red wine vinegar, lemon juice and zest, minced garlic, kosher salt, and black pepper ties everything together.
For the full ingredient amounts and step-by-step instructions, see the recipe card below.
Ingredient Swaps and Substitutions
| Category | Use | Easy Swap |
|---|---|---|
| Beans | Chickpeas (and optional black beans) | Cannellini, great northern, or pinto |
| Vegetables | Cucumber, red onion | Celery, bell pepper, radish |
| Salty | Kalamata olives | Castelvetrano olives or capers |
| Herbs | Parsley + mint | Dill or cilantro |
| Heat | Jalapeño (optional) | Crushed red pepper |
| Creamy Add-Ins | Avocado (optional) | Feta crumbles or tahini drizzle |
How To Make Chickpea Salad
- Drain and rinse the canned beans thoroughly and place them in a large bowl.
- Add cucumbers, tomatoes, olives, parsley, mint, and optional black beans; toss to combine.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice and zest, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss to coat all ingredients.
- Chill for 30 minutes to let the flavors meld.
- Stir again and serve.
What are Chickpeas (Garbanzo Beans)?
Chickpeas, or garbanzo beans, are hearty legumes that hold their texture in salads and absorb vinaigrette flavors well. They provide plant-based protein, fiber, and several important nutrients such as folate, iron, magnesium, and B vitamins, making them a nutritious base for salads and bowls.
How To Store Leftover Chickpea Salad
- Refrigerator: Keep leftovers in an airtight container for up to 5 days.
- Best flavor: The salad is often best after 30–45 minutes and continues to improve up to two days.
- Herbs: Add delicate herbs like mint just before serving to preserve freshness.
- Make-ahead: If you need ultra-crisp cucumbers, dress the chickpeas and chill them, then fold in cucumbers and herbs the day you serve.
How to Serve Chickpea Salad
Serve it alongside grilled chicken, salmon, shrimp, or lamb, or use it as a filling for wraps and grain bowls. It pairs well with warm pita or naan, quinoa, couscous, or a bed of leafy greens. The salad also works as a satisfying standalone meal.
More Easy Salad Recipes
- The Very Best Cucumber Salad
- Chickpea Tuna Salad
- Chopped Greek Pasta Salad
- Best Tuna Macaroni Salad
- Easy German Potato Salad
- Cauliflower Rice Tabbouleh Salad
- Chili Spiced Mango Guacamole Salad
This chickpea salad is filling enough to enjoy on its own, or serve it with rotisserie-style chicken for a heartier meal. It’s simple, versatile, and delicious year-round.
Mediterranean Chickpea Salad Recipe
Equipment
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mixing bowl
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chef’s knife
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cutting board
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wooden spoon or spatula
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whisk
Ingredients
- 15 ounce can chickpeas, rinsed and drained
- 15 ounce can black beans, optional, rinsed and drained
- 2 cups English cucumber, chopped
- 2 cups grape tomatoes, halved
- 1/2 cup diced red onion
- 1 cup green olives
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint, optional
For the dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 2 cloves garlic, minced
- kosher salt and fresh black pepper, to taste
Instructions
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Toss chickpeas, black beans (if using), cucumbers, tomatoes, olives, parsley, and mint in a large bowl.
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Whisk olive oil, red wine vinegar, lemon juice, zest, and garlic; season with salt and pepper.
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Pour the dressing over the salad and toss to combine.
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Cover and refrigerate for 30 minutes before serving.
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Serve immediately or store in an airtight container until ready to serve.
Video
Notes
Nutrition
Nutrition information is an approximation.
Yes. Cool completely and salt lightly; use about 1¾–2 cups cooked beans per 15-oz can.
Slice and soak the onion in ice water for 10 minutes, then drain well before adding to the salad.
Toss the dressing with the beans first; fold in cucumbers and herbs right before serving if preparing more than a day ahead.
Yes, as written. If desired, add feta just before serving or serve it on the side.