Mediterranean Chickpea Salad

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Mediterranean Chickpea Salad | @naturallyella

When I was pregnant, I dealt with a ton of selfish thoughts. I was, up until the point Mack was born, a person that could do whatever I wanted, whenever I wanted. Self-employment had given me complete freedom and I had settled into that nicely. Want to go snowboarding on a Wednesday? Sure! How about fly down to LA for a long weekend? You bet! What about taking on more work than I rightfully should? I'm all about it! I tried to prepare myself that this wouldn't be the case with Mack around (at least partially- he'll just come to LA with me now). Even with knowing this for months, I still wasn't prepared for letting go of so much for right now.

I've been writing down ideas and taking notes on projects I want to work on but, my to-do's are tucked into (very) sporadic nap times. I have book and app ideas, new series and fun post for the site, and a list a mile long of new recipes I want to develop. It feels strange to let go, but I'm learning it's okay and totally worth it. For now, it's 15 minute meals and more smiles than I know what to do with. I know these times will pass quickly, so soaking it in seems to be the best option.

This is one of those 15 minute lunches I've been eating. It's a branch from the other chickpea salads that I've been talking so much about (this deli chickpea salad from Sprouted Kitchen's book and blue cheese chickpea salad). I almost always have every ingredient on hand and with tomato plants pumping out tomatoes, this dish is simple to toss together (literally- it only takes some tossing for it to be ready).


Mediterranean Chickpea Salad

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 to 4 1x


  • 2 cups cooked chickpeas (or 1, 15oz canned drained and rinsed)
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup diced cucumber (I used Armenian but regular would work)
  • 1/3 cup marinated artichoke hearts (see note)
  • 1/3 cup kalamata olives
  • 1/4 cup minced parsley
  • 1/4 cup almond slices
  • 2 tablespoons olive oil
  • Juice from one lemon
  • salt, to taste (see note)
  • pepper, to taste
  • Additional Items I've used before that you can easily add:
  • grilled zucchini
  • feta
  • roasted red peppers
  • quinoa
  • sun-dried tomatoes


  1. Place chickpeas in a bowl and mash slightly with a fork. Add in the tomatoes through the almonds, tossing together. Drizzle the olive oil and lemon juice over the mixture and stir until combined. Taste and add salt/pepper to your liking. Serve with cooked grains, pita, or as a delicious topping for hummus.


I keep a jar of marinated artichokes in my refrigerator for uses like this. However, you can also buy artichoke hearts in the can and use those.
Be careful about adding salt without tasting. The olives can sometimes add enough salt and any extra leaves you with an overly salty salad!


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19 comments on “Mediterranean Chickpea Salad”

  1. I completely identify with you on the selfish thoughts. I'm a new mom myself, and it's a daily struggle! But the love we have for our little ones, and the way they tug on our hearts, makes it all worth it. I live in Sac too - if you ever want to get together and talk, let me know! 🙂

  2. This looks so fresh and delicious! It has my mouth watering! As the only vegetarian in my family, these quick meals are super easy for me to put together so that I can have a source of protein and other typically meat-related nutrients for a few days (a huge salad can last a while!). Thank you!
    Marianne 🙂

  3. I'm crazy about my Moroccan Chickpea Salad so I don't see why I would not love your Mediterranean version 🙂 I can totally see myself devouring this for days. And by the way, it's absolutely a great idea to come up with 15-minute meals to mange your time better for the little one 😉

  4. hey great recipe! just threw all the ingredients in a bowl and it tasted great. (with that being said.. check the directions! many of the ingredients are left out of the instructions so I'm just reminding you to make an edit). Besides that, it was GREAT!

    1. Hey Bri- thanks, sounds like I just need to reword. I have tomatoes through almonds (which covers a good chunk!)

  5. I love this kind of salad. Chick peas are one of my favorite, I'm always looking for great and healthy ways to include beans and pulses into my meals. Thanks 🙂


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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