20-Minute Easy Spiced Mediterranean Chickpea Salad

A white bowl filled with Mediterranean chickpea salad with toasted na'an bread.

20-Minute Easy Spiced Mediterranean Chickpea Salad

This vegan Mediterranean Chickpea Salad combines crispy roasted chickpeas with crisp cucumbers, juicy tomatoes, and tangy red onions—all dressed in a bright lemon vinaigrette that ties the flavors together beautifully.

Course Salad Main Dish

Cuisine Mediterranean, Middle Eastern

Keyword Chickpea salad, Roasted chickpea salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 480.8kcal

Author Susan Pridmore

Equipment

Ingredients

Salad

1 English cucumber 2 cups when diced
3 medium tomatoes 3 cups when chopped
1 medium red bell pepper 1 ½ cups when diced
1 small red onion 1 cup when diced
¼ cup flat leaf parsley coarsely chopped
¼ cup fresh mint leaves coarsely chopped

Pan-Roasted Chickpeas

2 (15-ounce) cans of chickpeas, drained and rinsed or 3 cups cooked chickpeas
1 ½ teaspoon ground allspice
1 teaspoon ground cardamom
1 teaspoon dried oregano
½ teaspoon kosher salt or ¼ teaspoon sea salt
1 tablespoon extra-virgin olive oil

Homemade Dressing

2 tablespoons lemon juice
1 ½ tablespoons sherry vinegar
½ teaspoon sugar
½ teaspoon kosher salt or ¼ teaspoon sea salt
1 large garlic clove smashed and minced
6 tablespoons extra virgin olive oil

Yogurt Topping (Optional)

¼ cup plain Greek yogurt or labneh
1 large garlic clove smashed and minced
lemon zest from ½ lemon
pinch kosher salt to taste

Instructions

Prep the veggies. Slice the cucumber in half across its width and peel both halves with a vegetable peeler. Now slice them the half again lengthwise. Use a spoon to scrape out the seeds. Dice and place in a large bowl.
Dice the tomatoes, red pepper, and red onion. Transfer them to the bowl with the cucumber.
Coarsely chop the fresh herbs and add them to the same bowl.
Pan-fry the chickpeas. Make sure the chickpeas are dry. If not, then sandwich them between a few paper towels and gently roll them on the countertop until they're dry. Some of their thin skins will come off. Just discard them.
Combine the spices in a bowl and add the chickpeas. Heat the olive oil in a medium skillet over medium heat. Add the chickpeas and sauté until lightly toasted, about 5 minutes.
Note: You can also roast the chickpeas in the oven using a baking sheet if that's your preference, although it will take longer.
Allow to cool for a couple of minutes to room temperature.
Make the dressing. While the chickpeas toast up in the skillet, whisk together all of the dressing ingredients in a small bowl. Toss with the vegetables.
Add the chickpeas to the bowl when cooled and toss.
Optional: Make the yogurt topping. Combine the ingredients for the yogurt topping. Serve alongside the salad.

Nutrition