Mediterranean Chickpea Salad
This Mediterranean chickpea salad is incredibly easy to make and packed with fresh, delicious flavor. It’s become my go-to option for lunch prep because it comes together quickly and keeps well throughout the week. What I love most is how satisfying it is on its own, while still being versatile—you can easily top it with your favorite protein to make it even more filling and customized to your taste.
This post may contain affiliate links. I may earn a small commission at no extra cost to you. I only share products I love and use in our home.
Mediterranean Chickpea Salad
Recipe
Ingredients:
Salad:
2 - 15.5 oz Garbanzo beans
¼ cup of chopped banana peppers
¼ cup of sliced kalamata olives
¼ cup of roasted red peppers
2 ribs of chopped celery
1 chopped carrot
Feel free to add any vegetables you like—I’ve included cherry tomatoes and broccoli before! This salad is perfect for using up any extra veggies you have on hand.
Dressing:
½ cup of Avocado Oil (can also use olive oil or any oil of your choice)
¼ cup of Apple Cider Vinegar with “Mother”
1 teaspoon of dijon mustard
1 teaspoon of minced garlic
½ teaspoon of oregano
pinch of salt and pepper
Note: You can top this salad with your favorite protein—some great options include shredded chicken, tuna, or turkey. I usually mix everything in a large Tupperware container and store it in the fridge. This recipe is super easy and requires very little cleanup!
Recipe:
In a large bowl or large Tupperware container, add all of the salad ingredients.
In a separate container, mix together all of the dressing ingredients and stir well.
Pour half of the dressing over the salad and toss to combine. Store the remaining dressing in the refrigerator to add later if needed.
Enjoy on its own or topped with your favorite protein.