Simple Mediterranean Vegan Chickpea Salad with Olives

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.

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.

Course Salad, Salad Main Dish

Cuisine Mediterranean

Keyword vegan chickpea salad, vegan salad with chickpeas

Prep Time 15

Total Time 15

Servings

Calories 659.2kcal

Author Susan Pridmore

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