Mediterranean Chickpea Salad
Chickpeas, crisp cucumber, olives and feta in a lemon-oregano dressing that gets better as it sits.
This is the salad that survives a packed lunch. Nothing in it wilts, the dressing soaks into the chickpeas over a few hours, and it tastes better on day two than day one. Make a big bowl on Sunday and eat from it all week.
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How to make Mediterranean Chickpea Salad
Ingredients
Quantities scale automatically. Cooking times stay the same.
Salad
Lemon oregano dressing
Equipment
- Large mixing bowl
- Jar for the dressing
Method
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1
Dry the chickpeas
Drain, rinse and then roll the chickpeas in a clean tea towel. Dry chickpeas absorb dressing instead of diluting it.
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2
Seed the cucumber
Halve the cucumber lengthways and scrape out the watery seed core with a teaspoon before dicing. This is what stops the salad going soupy by day three.
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3
Shake the dressing
Put the olive oil, lemon juice, garlic, oregano, honey, salt and pepper in a jar and shake hard for 20 seconds until thickened and emulsified.
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4
Soak the onion
Cover the diced red onion with cold water for 5 minutes, then drain. It takes the harsh bite out without losing the crunch.
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5
Combine
Toss the chickpeas, cucumber, tomatoes, drained onion, olives and herbs with three-quarters of the dressing.
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6
Finish with feta
Fold the feta through last so the cubes stay intact. Rest 20 minutes before eating, then add the remaining dressing to taste.
Cook’s tips
- Dress it at least twenty minutes ahead. Chickpeas are bland on their own and need time to take on the lemon and garlic.
- Save the chickpea liquid (aquafaba) for baking or for whipping into a vegan mousse rather than pouring it away.
- If packing lunches, keep the feta and dressing in a separate pot and combine in the morning.
Variations
- Add a tin of tuna or shredded chicken for a higher-protein version.
- Fold in cooked orzo or couscous to stretch it into a grain salad.
- Skip the feta and add extra olives and a spoon of tahini for a vegan bowl.
Storage and make-ahead
Keeps 4 days in the fridge and genuinely improves after the first day. Add the fresh herbs on the day of eating if you want them bright green.
Nutrition per serving
| Calories | 384 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 34 g |
| Fat | 22 g |
| Fibre | 10 g |
| Sugar | 6 g |
| Sodium | 640 mg |
Nutrition is estimated from ingredient averages and will vary with brands and portioning.
