Mediterranean Chickpea Salad

Prep Time
Cook Time
1h 20m
Ready In

"We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian""

Original recipe yields 4 servings


  • Serving Size: 1 (287.2 g)
  • Calories 362.7
  • Total Fat - 18.9 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 41.5 mg
  • Sodium - 580.8 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 4.6 g
  • Protein - 38.9 g
  • Calcium - 208.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 0.1 mg

Step 1

Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.

Step 2

Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine. Cover bowl and refrigerate at least 1 hour to let flavors blend. Serve alone as a side-dish or over a bed of mixed greens.

Tips & Variations

No special items needed.



This is a lovely salad! I did have to make a couple of changes (due to what was on hand). I used feta cheese, and had previously made basil oil with all the basil from the garden and also used diced fresh tomatoes. So I reduced the olive oil by half and drizzled the basil oil over the individual salads. I will definately be making this again. Thank you Brooke for sharing! Made for Billboard Recipe Tag.

review by:
(6 Sep 2012)


Made this new to us salad for our vegetarian lunch with our vegetarian friend. It is a very attractive looking salad and very healthy. Looked great served in serving size Tortilla bowls using Beas recipe for individual serving 'bowls' also used the mixed greens. Must look for more Mediterranean recipes!

review by:
(30 Mar 2012)