• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tammy Circeo - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Uncategorized

    Mediterranean Chickpea Salad

    Published: Apr 26, 2019 · Modified: Jul 14, 2021 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe
    A bowl of chickpea salad

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    As Spring starts with her warm days hinting at the summer to come, my thoughts turn to this fresh Mediterranean Chickpea Salad for a quick lunch or side dish. And I continue making it throughout the summer! It's so lovely.

    You don't have to use dried chickpeas for Mediterranean Chickpea Salad, but I hope you try it at least once. The flavor and texture are superior to canned ones, in my ever-so-humble opinion! However, if soaking and cooking dried beans isn't your jam, the canned ones won't ruin your salad!

    One-third cup of chickpeas in a bowl next to the canister of dried beans

    3 ways to cook dried chickpeas

    If using dried chickpeas, put ⅓ cup in a bowl, add at least 2 inches of water, and soak covered overnight. The next morning, drain, rinse, and place in a pan, cover with 2 inches of water and bring to a boil. Reduce heat and cook 20 minutes for a firm texture, and 35 for a softer one. This method is my preferred one when I'm cooking such a small amount.

    A stovetop pressure cooker (or a digital pressure cooker, like an InstantPot) can also be used. If I'm cooking enough chickpeas for a few different recipes, I'll probably opt for the pressure cooker. In my InstantPot, I cover one cup of soaked chickpeas with 4 cups of water, use manual, high pressure for 12-20 minutes depending on how soft I want them to be. Cook unsoaked chickpeas 35-40 minutes.

    You can also cook the chickpeas in a slow cooker covered with water on high for 4 hours or on low for 8 hours. This is my least favorite way to cook them, but if you love it, then rock it out!

    No matter the cooking method, let them cool to room temperature before assembling the salad.

    Dried chickpeas covered with water to soak overnight

    How to make Mediterranean Chickpea Salad

    All that's left to do after deciding whether to cook dried beans or open a can is to combine all the ingredients for the Mediterranean Chickpea Salad … tomato, cucumber, red onion, lemon zest and juice, oregano, olive oil, red wine vinegar, parsley … you guys, this is the thing you dream of eating on a picnic in sunny Greece! But you can have in your own home even you live in drizzly Seattle!

    All the salad ingredients in one bowl

    Other recipes you might like:

    • Crispy Crunchy Cucumber Salad
    • Tzatziki Yogurt Sauce
    • Falafel - a gluten-free version
    • Smooth & Creamy Hummus
    • Moroccan Chicken Stew

    Recipe

    bowl of chickpea salad

    Chickpea Salad

    Tammy Circeo
    A brilliant mix of Mediterranean flavors! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine Mediterranean
    Servings 4 servings

    Ingredients
      

    • ⅓ cup dried chickpeas or 1 15-ounce can, drained and rinsed
    • 1 cup tomato chopped small
    • 1 cup cucumber chopped small
    • ¼ cup red onion chopped small
    • ½ cup feta cheese crumbled
    • 1 tablespoon oregano
    • ¼ cup olive oil
    • 1½ Tablespoon red wine vinegar
    • zest of one lemon
    • ½ lemon juiced
    • ¼ cup parsley chopped small
    • salt and pepper to taste

    Instructions
     

    • If using dried chickpeas, put ⅓ cup in a bowl, add at least 2 inches of water, and soak covered overnight. The next morning, drain, rinse, and place in a pan, cover with 2 inches of water and bring to a boil. Reduce heat and cook 20 minutes for a firm texture, and 35 for a softer one. This method is my preferred when I'm cooking such a small amount.
      A stovetop pressure cooker (or a digital pressure cooker, like an InstantPot) can also be used. If I'm cooking enough chickpeas for a few different recipes (this one, hummus, Moroccan Chicken Stew …) I'll probably opt for the pressure cooker. In my InstantPot, I use a ratio of 1 cup of soaked chickpeas to 4 cups of  water, use manual, high pressure for 12-20 minutes depending on how soft I want them to be. Cook unsoaked chickpeas 35-40 minutes. 
      You can also cook the chickpeas in a slow cooker covered with water on high for 4 hours or on low for 8 hours. This is my least favorite way to cook them.
      No matter the cooking method, let them cool to room temperature before assembling the salad.
    • Combine all the other ingredients with the chickpeas, stir to combine, and it's ready! So simple, right? Adjust the seasonings to your tastes, et voila!
    • Bon Appétit!

    Notes

    There's nothing wrong with using canned chickpeas rather than cooking them from dried! Try to find them in BPA-free cans and rinse them well. 
    Keyword chickpea, chickpea salad, garbanzo bean salad, garbanzo beans, summer salad
    Tried this recipe?Let us know how it was!
    Yum

    More Uncategorized

    • Baking dish with balsamic roasted onions in it on a wooden charger with a napkin and serving pieces beside
      Balsamic Roasted Onions
    • A deviled egg plate with Simple Deviled Eggs
      Simple Deviled Eggs
    • Vanilla Bean Flan
    • Overhead view of Hot Artichoke Dip with bread slices
      Hot Artichoke Dip

    About Tammy Circeo

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    Popular Recipes

    • Featured Image - Two pottery bowls with Guinness Beef Stew, blue napkins with spoons and forks laid on them, slices of crunchy sourdough bread
      Guinness Beef Stew
    • Pepperoni Cheese Puffs on a wooden charger with a bowl of marinara to dip them in
      Pepperoni Cheese Puffs
    • Orange Marmalade Cake with a slice cut out.
      Orange Marmalade Cake
    • Vintage platter with two sliced steaks covered with gorgonzola cream sauce
      Steak with Gorgonzola Cream Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok