Mediterranean Salad with Chickpeas

Simple and delicious, this vegan Mediterranean salad with chickpeas is loaded with veggies in an oil-free dressing. It is gluten-free and full of flavors. This vegan Mediterranean chickpea salad recipe is a great side dish or entree salad. And it only takes a few minutes to make!

When I want to make a simple side salad or an entree salad, my first choice is always Mediterranean flavors.  However, I love this Mediterranean salad with chickpeas loaded with fresh herbs, vegetables, and a simple dressing. Even though Mediterranean salad recipes vary with ingredients, the core flavors make or break a salad. But something unique about this vegan Mediterranean chickpea salad recipe is it's made with chickpeas and an array of vegetables yet doesn't contain lettuce. 

Jump to:

• Fresh Herbs vs. Dried Herbs
• Mediterranean Dressing Ingredients
• Mediterranean Dressing Ingredient Substitutions
• Vegan Mediterranean Salad Ingredients
• Vegan Mediterranean Salad Ingredient Substitutions
• How to Make Vegan Mediterranean Chickpea Salad
• Serving Suggestions
• Recipe FAQs
• Tips
• More Delicious Vegan Salads to Try!
• 📖 Recipe
• 💬 Reviews

Although I make various Mediterranean salad recipes, this recipe takes only minutes to complete. And, if you love Mediterranean flavors as I do, you will also love these salads if you prefer a salad with lettuce or pasta.

• Fattoush Salad
• Quinoa Greek Salad with OMG Oil-Free Dressing
• Greek Veggie Pasta Salad

Fresh Herbs vs. Dried Herbs

More often than not, I prefer fresh herbs over dried ones. But, believe it on not, there is a general rule for cooking with dry herbs versus fresh ones. The ratio of dry versus fresh herbs is three to one.

For example, if a recipe calls for 1 Tablespoon of fresh parsley, only use one teaspoon. Because dried herbs are more potent, they require less than if using fresh herbs. 

Since I grow herbs in my kitchen and outdoors year-round, I'm spoiled with fresh herbs. But, if you can't get fresh, use dried. Please make sure you remember that less is more with dried herbs.

I chose fresh mint, parsley, and basil for this Mediterranean salad recipe. These herbs all work well with Mediterranean dishes but taste fabulous together. 

Mediterranean Dressing Ingredients

The dressing compliments the vegetables and flavors because of the herbs and combination of ingredients in the Mediterranean salad recipe. And, because the flavors develop over time, I suggest dressing the salad an hour or so before serving.  

• Lemon + Zest: Fresh lemon and lemon zest bring freshness and citrus flavor to this simple dressing.
• Red Wine Vinegar: Red wine vinegar is made from red wine. This means the secondary flavor (behind all that tang) is fruit. Of the wine vinegar, red wine tends to be punchier, with a more vibrant grape flavor. The flavor is hot and robust, the opposite of delicate.
• Maple Syrup: Maple syrup sweetens the dressing slightly and relaxes the tartness of the lemon juice and the red wine vinegar.

Mediterranean Dressing Ingredient Substitutions

• If you don't have fresh lemon juice and zest, use bottled lemon juice and increase the amount by 1 teaspoon to accommodate the lemon zest.
• Use balsamic vinegar or white vinegar instead of red wine vinegar.
• Date syrup or agave nectar replace maple syrup in dressings.

Vegan Mediterranean Salad Ingredients

• Chickpeas: Chickpeas are the base of the salad, loaded with protein.
• English Cucumber: I prefer English cucumbers because they contain fewer seeds and don't weigh down the salad with extra water.
• Red Onion: Red onion is sweet, tangy, and works perfectly with the other ingredient.
• Grape Tomatoes: Grape tomatoes are the perfect size to cut into halves for a salad. They also contain fewer seeds, preventing the salad from becoming soggy.
• Kalamata Olives: I love kalamata olives because they are like little flavor explosions. Their bold salty brine makes a perfect addition to this Mediterranean salad with chickpeas.
• Capers: Capers are reminiscent of green olives' lemony tang and saltiness but with a smack of floral tartness. Because they're packed in brine, capers also boast a bold salty, savory flavor.
• Mint: Mint tastes sweet and produces a lingering cool effect on the tongue. Peppermint has a more robust flavor with a more menthol taste. The fresh leaves have the most flavor and scent, with those much reduced in dried mint leaves.
• Parsley: Parsley has a clean and peppery taste with a touch of earthiness, making it a great all-rounder in the kitchen
• Basil: Sweet basil has a fresh flavor, with a finish of black pepper and subtle anise and mint notes. It has a strong black licorice flavor and is milder than the Thai variety.
• Garlic: I prefer fresh garlic cloves for the best flavor.

Vegan Mediterranean Salad Ingredient Substitutions

• If you don't like chickpeas, try white beans.
• Persian cucumbers are similar to English ones, containing fewer seeds than regular ones. If you only have regular cucumbers, I suggest cutting them down the middle and removing the seeds before chopping and adding them to the salad.
• Use green onions or yellow onions as a substitute for red onions.
• Cherry tomatoes or snacking tomatoes are similar to grape tomatoes in size.
• Although fresh herbs are always best, a good ratio is 1 to 3. For example, if a recipe calls for 3 teaspoons of fresh rosemary, use 1 teaspoon of dried. Dried herbs tend to have fewer oils because they are dehydrated. However, those oils tend to be trapped deeper inside the herbs.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.

How to Make Vegan Mediterranean Chickpea Salad

• Other than the herbs and dressing, of course, are the array of vegetables and other goodies.
• Chickpeas are the base of the salad, followed by cucumbers, red onions, and grape tomatoes.
• Then, I add kalamata olives and capers for added zest and zing! Then, the herbs are added last, followed by the simple dressing.
• Next, it all gets tossed together, and a beautiful marriage is in the refrigerator. 
• Once the Mediterranean salad is marinated in the refrigerator, you can serve it as an entree salad, a side dish, or a wrap with some hummus.  
• Another idea is to add kale and quinoa or top it with some grilled tofu. 

Serving Suggestions

• This is one of my favorite salads, not only because it's easy but also because it's delicious.
• I served Mediterranean salad on the side for my vegan lobster roll. 
• Or, wrap the salad in a lavash wrap with a thin layer of hummus.
• You can also add it to a salad with greens and other vegetables
• Serve as a side or entree.

• Another idea for this salad is to add grilled tofu as an entree salad. Or, add kale and quinoa for a heartier salad. 

Recipe FAQs

Tips

• If using dried chickpeas, soak them overnight before cooking them; once cooked, you may want to remove the skins by running them under cold water. Use your fingers to remove the skins.
• For canned chickpeas, drain and rinse the chickpeas in a colander to remove the aquafaba or save the aquafaba in a separate container for another recipe.
• I use a vegetable chopper to expedite the chopping process and make all the vegetables uniform in size.
• The salad flavors enhance over time, so refrigerating it for an hour or so is recommended before serving.
• Serve as a side dish or a main salad.
• I make this salad and enjoy it all week for a quick and easy lunch.
• Or, serve as an entree salad with grilled tofu or tempeh. I also like to add quinoa, barley, farro, or brown rice.

Try this vegan Mediterranean salad with chickpeas for a quick and easy meal in minimal time.

More Delicious Vegan Salads to Try!

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