François de MélogueProvencal RecipesSaladTaste

Mediterranean Chickpea Salad for Summer or Anytime

This 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

Mediterranean Chickpea Salad

blankChef François de Mélogue
A vegetable filled salad that can be enjoyed during any time of the year!
Prep Time 5 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine French, Provencal
Servings 4 people



  • 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 Chopped Parsley
  • 1 cup Feta Chunks
  • 2 tsp Fresh Lemon Juice
  • 3 tbsp Fruity Olive Oil see notes
  • Salt and Pepper to Taste
  • 2 tsp Sumac optional
  • 1/2 cup Pitted Olives optional


  • 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.


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.
Keyword Chickpeas, Cucumber, Salad
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
Grilled Vegetable Salad with Zucchini and Tomatoes
Summer Zucchini Squash Salad
An easy, refreshing salad for summer meals.
Check out this recipe
Quick Summer Salad Zucchini 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
Sweet Moroccan Cucumber Salad
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 recipe
Moroccan Carrot Salad Recipe

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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