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    Home » SALADS

    15-Minute Easy Mediterranean Vegan Chickpea Salad

    Modified: May 12, 2025 by Susan Pridmore · This post may contain affiliate links · 11 Comments

    This vegan chickpea salad is one of my favorite easy salads that's quick, healthy, and satisfying. This Mediterranean light meal combines chickpeas with olives, sun-dried tomatoes, garlic, herbs, and arugula. It's finished with a lemony vinaigrette and best of all, it's ready in 15 minutes!

    This is a perfect, easy lunch to make ahead to take to work for lunch or for an on-the-go lunch if you're on the run. See the below Make-Ahead Tips.

    Jump to Recipe
    Chickpea salad with olives and arugula on a plate topped with Parmesan-style cheese.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 👩‍🍳 Canned Chickpeas v Dried Chickpeas
    • ❤️ Why you'll love this recipe
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 🎯 Why This Recipe Works
    • 💡Ideas for Possible Variations
    • 🧊 Make-Ahead Tips
    • 📇 More Chickpea Salads to Love
    • Simple Mediterranean Vegan Chickpea Salad with Olives

    One of life's truisms is that beans are fantastic in salads. A tangy vinaigrette balances their earthiness, and herbs, greens, and other veggies come along for the ride.

    I offer proof with this Quinoa, Avocado and Black Bean Salad and another chickpea salad, Warm Chickpea Feta Salad with Fire Roasted Tomatoes.

    As further proof, here's a comment on this recipe from a reader:

    Wow! This was delicious! I put it over a salad of mixed greens for an easy lunch. My husband ate the leftovers straight out of the bowl! Thanks for a great addition to our recipe collection of healthy meal ideas.

    -Jennifer

    👩‍🍳 Canned Chickpeas v Dried Chickpeas

    Pre-cooked canned chickpeas, also called garbanzo beans, are easy to find in almost any market these days, but I prefer cooking my own. I totally understand that opening a can is way more convenient than cooking up a pot of dried chickpeas, but I prefer the taste of the ones I cook, I can infuse other flavors while they cook, and they're much less expensive.

    But if you cook dried beans too, check out my tips for cooking them on the stovetop, in a slow cooker, and in an electric pressure cooker such as an Instant Pot.

    For those nights when I need something fast, I always have canned chickpeas in my pantry. If you purchase canned chickpeas, select a no-sodium version if possible, and check to make sure the cans are BPA-free.

    Even low-sodium canned beans can have a lot of sodium - so be sure to check the package nutrition information.

    ❤️ Why you'll love this recipe

    • Convenient. This easy chickpea salad uses ingredients you may already have on hand.
    • Excellent protein. Chickpeas provide a great source of plant-based protein.
    • Fast. Make it in 15 minutes.
    • Easy. There's almost no prepping involved.
    • Flexible. Use it as a main or side dish, and adjust the ingredients for what you and your family like best and have on hand.

    🌱

    🧅 Main Ingredients + Notes

    The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.

    For all of the ingredients, measurements, and directions for this Mediterranean chickpea salad go to the Recipe Card at the bottom of this post.

    • Chickpeas - Either canned or cooked from dried beans are fine.
    • Green olives
    • Red onion
    • Garlic
    • Sun-dried tomatoes - Purchase sun-dried tomatoes that are already sliced into slivers.
    • Arugula - This peppery green is wonderful with chickpeas, but you can use baby spinach, chopped romaine, or butter lettuce too.
    • Fresh basil leaves - or other fresh herbs, such as fresh mint leaves or fresh dill.
    • Parmesan cheese - Use plant-based Parmesan-style cheese, such as Follow Your Heart, to keep this salad vegan.
    • Lemony vinaigrette

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping much easier.

    • Large mixing bowl - for tossing the salad.
    • Chef's knife
    • Small bowl - for mixing the vinaigrette.
    • Whisk - for making the vinaigrette.

    🎯 Why This Recipe Works

    • Chickpeas, like other legumes, have an earthy flavor. The lemony vinaigrette and briny green olives balance this perfectly.
    • Sun-dried tomatoes add a punch of umami.
    • Peppery arugula adds a sharper flavor than milder greens to give this salad a lot of flavor.

    💡Ideas for Possible Variations

    • Red onion adds a nice bit of crunch to this salad, but you can use scallions (green onions) if that's your personal preference.
    • Add ¼ cup chopped red bell pepper.
    • Use 1 teaspoon minced Preserved Lemon.
    • Sprinkle in 1 tablespoon Hemp Hearts.
    • Fresh herbs give this salad a fresh flavor, and many herbs work well, including fresh basil, mint, oregano, dill, and fresh parsley. Select which one works best for you.
    • Add Gremolata Breadcrumbs or Crispy Quinoa for some crunch.
    • If you prefer the chickpeas to be smashed a bit, use a potato masher for this.
    Side view of chickpea and arugula salad on a white plate.

    🧊 Make-Ahead Tips

    This salad is even better the next day. If you do this, I recommend making the entire salad ahead except tossing in the arugula and dress it with half of the vinaigrette. Add the greens and the remaining dressing (to taste) just before eating.

    • Store in an airtight container in the refrigerator for 3-4 days.

    📇 More Chickpea Salads to Love

    Mediterranean Cauliflower Salad with Crispy Chickpeas + Miso Dressing

    Pan-Fried Chickpea Salad & Curried Yogurt

    Chickpea Salad Avocado Toast

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    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    Super-easy super-quick vegan chickpea salad that's ready to eat in 15 minutes. It has green olives, sun-dried tomatoes, arugula and my favorite vegan Parmesan-style cheese on top.
    5 from 8 votes

    Simple Mediterranean Vegan Chickpea Salad with Olives

    This Mediterranean vegan chickpea salad recipe combines chickpeas with olives, sun-dried tomatoes, garlic, herbs, and arugula for an easy lunch or dinner that needs almost no meal prep. It's finished with a bright lemony vinaigrette. The nutritional profile is calculated for a main dish.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time15 minutes mins
    Total Time15 minutes mins
    Course: Salad, Salad Main Dish
    Cuisine: Mediterranean
    Keyword: vegan chickpea salad, vegan salad with chickpeas
    Servings: 2
    Calories: 659.2kcal
    Author: Susan Pridmore
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    Equipment

    • Large mixing bowl to mix together the salad
    • Chef's knife
    • small bowl to make the vinaigrette
    • Whisk for whisking together dressing

    Ingredients

    Salad Ingredients

    • 15 ounce can of chickpeas, drained and rinsed or 2 cups cooked from dried
    • ½ cup sliced green olives
    • ¼ cups diced red onion
    • 2 tablespoons sun-dried tomatoes, sliced into slivers
    • 2 teaspoons minced garlic
    • 2 cups lightly packed arugula
    • ¼ cup lightly packed basil, thinly sliced or mint leaves
    • ¼ cup dairy-free Parmesan-style cheese,

    Simple Lemony Vinaigrette

    • 1 ½ tablespoons fresh lemon juice
    • ½ teaspoon kosher salt or ¼ teaspoon table salt
    • ¼ teaspoon black pepper
    • 3 tablespoons extra-virgin olive oil

    Instructions

    • Toss the chickpeas, olives, red onions, sun-dried tomatoes, and garlic in a large bowl.
      Add the arugula and basil, and lightly toss.
    • Whisk together the lemon juice, salt, and pepper. Continue whisking as you add the olive oil.
      Add half of the dressing to the salad and toss. Taste, and add additional dressing as desired.

    Nutrition

    Calories: 659.2kcal | Carbohydrates: 65.7g | Protein: 25.3g | Fat: 35.3g | Saturated Fat: 6.3g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 21.4g | Cholesterol: 8.5mg | Sodium: 1335mg | Potassium: 929.8mg | Fiber: 18.5g | Sugar: 13.1g | Vitamin A: 968.2IU | Vitamin C: 13.6mg | Calcium: 321.7mg | Iron: 7.5mg
    « How to Make Soup From Scratch in 5 Easy Steps
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Liz

      August 27, 2020 at 6:00 am

      5 stars
      I could eat this deliciousness ALL week long for lunch! I love the addition of chickpeas and sun-dried tomoatoes!

      Reply
      • The Wimpy Vegetarian

        August 27, 2020 at 1:14 pm

        5 stars
        Thanks so much Liz! It's been the perfect lunch or dinner to have on hand over the past month 🙂

        Reply
    2. Jane

      August 27, 2020 at 3:20 pm

      5 stars
      What a wonderful main course salad Susan, I love all the flavors and textures. I especially love that you used hemp hearts - a lesser known and fabulous ingredient! This is a salad everyone will enjoy!

      Reply
      • The Wimpy Vegetarian

        August 29, 2020 at 3:19 pm

        5 stars
        And it's EASY!! Thanks so much, my friend!

        Reply
    3. Karen

      August 28, 2020 at 8:38 am

      5 stars
      A salad you can make in advance! That is so convenient and it sounds delicious!

      Reply
      • The Wimpy Vegetarian

        August 29, 2020 at 3:20 pm

        5 stars
        Thanks so much! Yes, I have some in the refrigerator right now!

        Reply
    4. Barbara Kiebel

      August 28, 2020 at 1:45 pm

      5 stars
      I'm with you...cook your own! I use the pressure cooker to make them for hummus and it's easy and the ability to season makes them taste so much better.

      That being said, ahem, I have never considered them for a salad so I love this...it looks and sounds fantastic!

      Reply
      • The Wimpy Vegetarian

        August 29, 2020 at 3:20 pm

        5 stars
        It's absolutely delicious, Barb! And so quick and easy to throw together at the last minute.

        Reply
    5. Sarah Walker Caron

      August 31, 2020 at 4:23 am

      5 stars
      Do you ever make big batches of chickpeas and freeze some? Curious if they are as good when you do that. In any case, this salad sounds delicious!

      Reply
    6. Jennifer Jamason

      April 08, 2024 at 4:57 pm

      5 stars
      Wow! This was delicious! I put it over a salad of mixed greens for an easy lunch. My husband ate the leftovers straight out of the bowl! Thanks for a great addition to our recipe collection of healthy meal ideas.

      Reply
      • Susan Pridmore

        April 08, 2024 at 5:22 pm

        I am so happy you made this and loved it so much!! Yay!!! Thanks for letting me know.

        Reply
    5 from 8 votes (1 rating without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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