Vegan Mediterranean Chickpea Salad

Name: Vegan Mediterranean Chickpea Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 16 ounce canned chickpeas, drained; ½ cup shredded purple cabbage ((red or white cabbage)); ½ cup tomatoes, diced or halved ((cherry tomatoes, vine ripe tomatoes)); ½ cup English cucumber, diced; ½ cup roasted red pepper, sliced or diced; ⅓ cup red onion, diced ((red, yellow or white onion)); ⅓ cup kalamata olives, halved ((green or black olives)); ½ cup olive oil; ¼ cup rice vinegar; ½ tablespoon mustard, yellow or dijon; 2-3 cloves garlic, minced; ½ teaspoon dried oregano

Jump to Recipe Print Recipe

This no cook, Vegan Mediterranean Chickpea Salad is made with chickpeas, olives, cucumbers, cherry tomatoes, red onion and bell pepper. Tossed in a homemade vinaigrette, Mediterranean Chickpea Salad is a great side dish, main salad, or sandwich.

When you follow a vegan lifestyle, chickpeas are a staple in your pantry. I am always looking for new ways to prepare chickpeas and dressing them in anything mediterranean is always a good idea in my book. During my college years I spent a summer aboard in the mediterranean and grew to love the traditional flavors. There is something about fresh herbs and a bold salty and tangy taste that I love. This recipe for Vegan Mediterranean Chickpea Salad reminds me of great memories from my travels and it transports me back.

My favorite thing about this recipe is that it’s easy to prepare with minimal cooking involved. Consisting of fresh vegetables like olives, tomatoes, purple cabbage, cucumber and red onion, this salad is refreshing, vibrant and tangy from homemade greek dressing. Serve this chickpea salad as a side dish, as a main dish for lunch or on a sandwich wrap. Either way you dish it, you’ll love this quick, easy and versatile chickpea salad.

Why I love this recipe

Quick and easy: you only need 11 ingredients, most of which you probably already have in your fridge
Versatile: vegan mediterranean salad makes for a delicious side dish at parties, lunch and dinner
Storage: chickpea salad stores quite well in the fridge for up to 5 days
Vegan: you don’t need milk or eggs for this recipe
Family treat: this recipe sticks to your healthy lifestyle but feels like you’re having a naughty meal
Adjustable serving size: easily double or triple the salad recipe by keeping the same ingredient ratio

mediterranean chickpea salad ingredients

Ingredients You’ll Need

This recipe is super easy and only requires a few simple ingredients! Here is everything you’ll need:

Chickpeas: the fastest way to make this dish is by using canned chickpeas. Simply drain and rinse them off. You can use dry chickpeas and follow the label instructions to cook them. The chickpeas should be tender yet firm to the touch.
Purple Cabbage: adds crunch to the salad. Any type of cabbage will work fine such as yellow, purple or red.
Tomatoes: sometimes I use sliced cherry tomatoes or diced petite tomatoes.
Cucumber: diced English cucumber is a refreshing vegetable to use in this recipe
Garlic: about 2-3 cloves of minced garlic
Roasted red pepper: diced or sliced
Red onion
Olives: kalamata, black or green olives are all equally delicious
Olive oil
Rice Vinegar
Mustard: yellow mustard or dijon works best. You’ll only need a little.

How to make Vegan Mediterranean Chickpea Salad

Time needed: 20 minutes.

Step-by-step instructions for making vegan mediterranean chickpea salad

Chickpeas
Start by draining and rinsing one 16 ounce can of chickpeas. Canned chickpeas are easy to work with because they are tender yet firm to the touch.

Add the chickpeas to a large mixing bowl.
Prepare vegetables
Dice, chop and slice all of the vegetables for the salad. This includes preparing the cucumber, red onion, purple cabbage, tomatoes, garlic, roasted red peppers and olives.

Add the vegetables to the mixing bowl with the chickpeas.
Make the vinaigrette
In a small measuring cup, whisk together mustard, rice vinegar and olive oil. The vinaigrette will become smooth and creamy.

Sometimes I like to add in 1/4 teaspoon of oregano.
Combine
Pour the dressing on top of the veggies and chickpeas. Use a large spoon to gently toss the salad until all of the ingredients are coated with the vinaigrette.

Place the salad in the fridge for 30 minutes – 1 hour before serving. This allows the ingredients to soak up all of the dressing and wilt.

How to store and meal prep mediterranean chickpea salad

Refrigerator: This salad will store perfectly in the fridge for up to 5 days. Store the Greek Vinaigrette separately from the produce. Drizzle the dressing on the salad when you are ready to serve or let it marinate for 30 minutes.
Meal prep: Mediterranean Chickpea Salad can be packed for meal prep and stored in multi-use glass containers for easy to-go meals. You can store the salad and dressing separately and toss together before serving.

Serving Suggestions

Sandwich: Mediterranean Chickpea Salad pairs perfectly with Roasted Red Pepper Chickpea Salad Sandwich or with One Pot Easy Pasta.
Calzones: I love to serve this alongside a heavy dish to lighten it up. Serve with these Vegan Italian Calzones or even with Veggie Lasagna.
Toppings: Add sliced avocado or crumbled vegan feta cheese for true Mediterranean flavor. I like to squeeze a little lemon juice on top of my salad for extra acidity.
Entertaining: Prepare a large batch of this recipe by double or tripling the ingredients. Pour the salad into large serving trays and cover with a lid or plastic wrap. I like to leave it out with giant serving tongs or a spoon so everyone can help themselves.

Recipe Variations

Since this chickpea salad is so versatile, there are many ways you can add new flavors to mix it up. Here are some variations of this recipe that I have experimented with and highly suggest.

Fresh herbs: for a burst of flavor, chop up fresh parsley, tarragon, basil or rosemary.
Dressing: I once added hummus to the dressing and whisked it together until it became a thick and creamy dressing.
Red Pepper: take a few slices of roasted red pepper and blend it together with the hummus for a tasty vinaigrette
Veggies: substitute or add any of your favorite vegetables. I have also made this chickpea salad with artichoke, hearts of palm, radishes, celery, green onion, leeks and beets. Any vegetable that you use will taste great.
Vegan Feta Cheese: If you’re a cheese lover then listen up. Crumbled vegan feta in this salad is delicious.

Commonly Asked Questions for Vegan Chickpea Salad

Is using canned chickpeas or dry chickpeas better for making chickpea salad?

Either option works well. Canned chickpeas are an affordable and time-saving option. They are ready to go and only need to be drained and rinsed. If you are cooking dry chickpeas, make sure they are tender yet firm to the touch so they hold their shape.

How do you make dry chickpeas?

To make dry chickpeas, I recommend using a pressure cooker as this speeds up the cooking time. Cover 1 pound of dried chickpeas with 6 cups of water. Seal the lid and cook for 50 minutes. Let the steam release for 10 minutes.

What other vegetables can you use for this recipe?

Substitute or add any of your favorite vegetables. I have also made this chickpea salad with artichoke, hearts of palm, radishes, celery, green onion, leeks and beets. Any vegetable that you use will taste great.

Can you freeze chickpea salad?

I have personally never tried freezing it, but I don’t think it would defrost well.

If you try this Vegan Mediterranean Chickpea Salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make. Cheers.