This vibrant Mediterranean-inspired chickpea salad is my go-to for summer cookouts and potlucks. It’s super simple the throw together (no cooking required!) and it gets even better after it sits and the vegetables have time to soak up the flavor from the tangy vinaigrette dressing.

What you’ll love about this chickpea salad recipe: 

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• Super Quick: With zero cooking and minimal prep time, you can mix it up in 10 minutes!
• Perfect for Parties: Always one of the first side dishes to go — vegetarian, gluten-free, and bursting with fresh, bold flavors.
• Easy Clean Up: All you’ll have to wash is a knife, a cutting board, and a measuring cup (which you don’t even really need if we’re being honest)

This chickpea salad Steals the show all summer long

This Mediterranean Chickpea Salad recipe that has been a staple on my table for years and one that I’ve shared at countless gatherings. I was honestly shocked to discover that I hadn’t shared it on either of my blogs before. That obviously needed to be fixed ASAP because everyone needs this salad in their life.

One of the things I love so much about this salad is the all of the contrasting textures and flavors. it’s really an example of testament to how simple ingredients can come together to create something spectacular.

Chickpeas bring a soft, creamy texture to the mix, balancing nicely with the crispness of fresh cucumbers.

Kalamata olives and feta cheese introduce a salty, briny flavor, contrasting with the sweetness of the artichoke hearts and roasted red peppers.

And let’s not forget the tangy red wine vinaigrette that ties everything together.

Each bite brings a different experience, so this salad is anything but boring!

It’s also really versatile. It’s great with traditional cookout items like burgers and hot dogs, but I also love it with grilled chicken thighs marinaded in spiedie sauce. You can serve it with steak or stretch it into a full meal by tossing it with salad greens or pasta. Spooned over hummus and served with pita chips, it makes a great appetizer. But it’s also delicious on its own — I love making a batch and eating it for lunches and snacks throughout the week.

Ingredient Tips

• I love the firmer texture that seedless cucumbers have, but you can swap it out for a traditional cucumber if that’s what you have on hand.
• If you have a larger jar of roasted red peppers, you want to chop up about 3 pieces.
• Save yourself come chopping by buying your artichoke hearts pre-quartered. I usually grab the Cento brand ones and was annoyed that they were all out this time.
• Speaking of artichoke hearts, opt for canned ones packed in water. They’re significantly cheaper than the jarred, marinated version.
• For the best flavor and texture, I like to crumble my own feta cheese. The best, creamiest feta comes packed in brine, but anything sold in a block will suffice. The pre-crumbled feta gets too dried out and the flavor just isn’t the same.

Frequently asked questions

Other recipes you might like:

• Mayo-Free Chicken Salad
• DIY Guide to Creating an Awesome Salad
• Roasted Olives with Feta Cheese
• Air Fryer Potato Croquettes