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Creamy Mediterranean Chickpea Salad

Creamy Mediterranean chickpea salad with crisp vegetables and glossy dill dressing
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A vibrant, no-cook salad packed with plant-based protein and fresh vegetables, all coated in a creamy, herb-infused yogurt dressing. It's a satisfying and nourishing meal that comes together in minutes, perfect for make-ahead lunches or a light dinner. The combination of creamy chickpeas, crisp veggies, and tangy feta creates a delightful textural celebration.

Ingredients

Scale
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, finely diced
  • 1 large bell pepper (any color), diced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled feta cheese (optional)
  • 1/2 cup plain Greek yogurt (or dairy-free yogurt)
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup packed fresh parsley, finely chopped
  • 2 tablespoons packed fresh dill, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prep the vegetables by dicing the cucumber, halving the tomatoes, dicing the bell pepper, and finely dicing the red onion. Place them in a large mixing bowl.
  2. Add the rinsed chickpeas and halved Kalamata olives to the bowl with the vegetables.
  3. In a separate medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, chopped parsley, chopped dill, oregano, salt, and black pepper until smooth and creamy.
  4. Pour the creamy herb dressing over the chickpea and vegetable mixture. Gently fold everything together until evenly coated.
  5. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  6. Just before serving, gently fold in the crumbled feta cheese, if using. Give the salad a final stir and serve.

Notes

For best flavor, do not skip the chilling time. Store leftovers in an airtight container in the refrigerator for up to 4 days. For a dairy-free version, omit the feta and use a plant-based yogurt. The salad can be served in a bowl, stuffed into a pita, or as a side with grilled proteins.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-mediterranean-chickpea-salad/