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Artichoke + Chickpea Salad

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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.

Overhead view of chickpea and artichoke salad in a blue and white serving dish, accompanies by feta cheese and a lemon.

What you’ll love about this chickpea salad recipe: 


  • 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.

Ingredients needed to make Mediterranean chickpea salad with artichokes and cucumber arranged on a slate surface.

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.

Adding diced cucumber to the chickpeas.
Adding the olives and artichoke hearts and oregano.
Adding roasted red peppers.
The final salad, all mixed up and dressed.

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.
Spooning the chickpea salad onto a plate with grilled chicken.

Frequently asked questions

How long will this salad keep?

Covered and refrigerated, this salad will stay good for about a week. I usually like to finish it within 5 days. As an added bonus, it gets even better as it sits and the chickpeas and cucumbers have a chance to soak up flavor from the other ingredients.

Can I freeze it?

Please don’t. It’s so easy to throw together whenever you want and freezing the vegetables completely destroys their texture.

Can I use a different dressing?

Yup! Red wine vinegar and olive oil is easy, but I also LOVE making this with Newman’s Own Caesar Vinaigrette or and Italian or Greek dressing. About 3/4 cup of store-bought dressing is plenty.

Other recipes you might like:

Artichoke and chickpea salad plated with a grilled chicken thigh.
The final salad, all mixed up and dressed.

Artichoke and Chickpea Salad

This is the kind of salad that's delicious right after you make it, but even better after it's been refrigerated overnight so the vegetables have a chance to soak up all the flavor of the dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 242 kcal

Ingredients
  

  • 1 can (15.5 ounces) chickpeas drained and rinsed
  • 1 can (14 ounces) artichoke hearts quartered
  • 1 seedless cucumber diced
  • 1 jar (12 ounces) roasted red peppers drained and chopped
  • ½ cup kalamata olives pitted
  • 4 ounces feta cheese crumbled
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons dried oregano
  • 1 lemon juiced

Instructions
 

  • Add all ingredients to a large bowl. Mix well to combine.
  • Serve immediately or refrigerate and serve chilled.

Nutrition

Serving: 1servingCalories: 242kcalCarbohydrates: 17gProtein: 8gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 17mgSodium: 854mgPotassium: 224mgFiber: 6gSugar: 1gVitamin A: 219IUVitamin C: 2mgCalcium: 161mgIron: 2mg
Love this recipe?Mention @TheBusyFoodieLauren or tag #busyfoodie!
Landscape image of artichoke and chickpea salad from TheBusyFoodie.com.
By on August 10th, 2024
lauren

Hi, I'm Lauren!

I love to cook -- but even more importantly, I really like to eat! I have a demanding day job that keeps me busy, so time is precious. I'm a culinary school graduate and five-time cookbook author who's all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule. Read more...

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