Mediterranean Chickpea Salad for Summer or Anytime
©Francois de Melogue François de Mélogue · Provencal Recipes · Salad · TasteThis Mediterranean Chickpea Salad is incredibly easy to make at home. I was craving vegetables when I photographed this version, so I made it with a higher ratio of vegetables to chickpeas. Despite the recipe given below, it is best to follow your own passions and add whatever you like. Use my recipe solely as a springboard to your own creation. The salad is a perfect lunchtime meal or the perfect side dish for grilled meat or fish. It is a summertime salad that you might take on a summer picnic or even make during the winter when dreaming of the warmer days ahead.
Mediterranean Chickpea Salad
A vegetable filled salad that can be enjoyed during any time of the year!
Equipment
- 1 mixing bowls, stainless steel large
Ingredients
- 1 - 15 oz (can) chickpeas drained or 2 cups of cooked chickpeas
- 1 Tomato cut into large dice
- 1 Seedless Cucumber peeled and cut into large dice
- 1 Sweet Pepper any colour cut into large dice
- 1/2 red onion cut into small dice, see notes
- 1/4 cup parsley chopped
- 1 cup Feta Chunks
- 2 tsp fresh lemon juice
- 3 tbsp fruity olive oil see notes
- salt and pepper
- 2 tsp Sumac optional
- 1/2 cup pitted olives optional
Instructions
- Combine everything in a large bowl and let marinate together at room temperature for 30 minutes. If you make the salad and refrigerate it ahead of time, allow at least an hour for the ingredients to warm to room temperature before serving.
Notes
Red Onions: My go-to onions at home are sweet onions. I chose red onions mostly for the colour even though I find the flavour a bit sharp and acidic. To counteract that, I sauteed them in olive oil to help make them taste a bit sweeter.
Olive Oil: My favourite olive oil comes from the Moulin de Coudoux, the last fully traditional mill in the Bouches-du-Rhône. The Moulin de Coudoux, which has been operating as a cooperative since 1947, preserves the know-how transmitted from generation to generation. My absolute favourite is what is called ‘Fleur d’huile’, or flower of the oil. It is obtained during the crushing of the olives before the action of the press. The juice collected is decanted to naturally separate the oil from the water. It has a remarkable smoothness in the mouth, soft and fine with subtle aromas that are subtle and very rich.
Olive Oil: My favourite olive oil comes from the Moulin de Coudoux, the last fully traditional mill in the Bouches-du-Rhône. The Moulin de Coudoux, which has been operating as a cooperative since 1947, preserves the know-how transmitted from generation to generation. My absolute favourite is what is called ‘Fleur d’huile’, or flower of the oil. It is obtained during the crushing of the olives before the action of the press. The juice collected is decanted to naturally separate the oil from the water. It has a remarkable smoothness in the mouth, soft and fine with subtle aromas that are subtle and very rich.
Tried this recipe?Let us know how it was!
Additional Salad:
Grilled Vegetable Salad with Zucchini and Tomatoes
You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
Check out this recipe
Sweet Moroccan Cucumber Salad
This recipe serves 4 people as a starter or salad. Alternatively, serve as a side dish with grilled meat or fish.
Check out this recipe
Moroccan Carrot Salad
Easy to make and a delicious side dish with roasted meat or fish. Also, perfect for a picnic or just because.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the ...
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
No Comment