Mediterranean Chickpea Salad

Vancouver’s Summer season has officially kicked off with a weekend of hot sunny weather. I’m not a fan of heat, especially the humid kind we have here along the coast. The last place I want to be right now is anywhere near to a kitchen. Which is why this quick-to-make salad is perfect for this time of year (although I do enjoy it year-round!).

This salad is always received well because of it’s bright and punchy flavour, and is perfect for potlucks and picnics. It’s also a favourite of my coworker slash friend who regularly requests thagt I make it for our office lunches.


Mediterranean Chickpea Salad


  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp + ⅛ Tbsp lemon juice
  • 1 tsp + ⅛ tsp Dijon
  • 1 ½ cloves garlic, minced
  • ⅛ tsp + pinch cayenne pepper
  • ½ tsp + ⅛ tsp ground cumin
  • ¼ c fresh mint / parsley (or both), finely chopped
  • salt and freshly ground pepper, to taste
  • Salad:

  • 19 oz / 562 ml chickpeas, rinsed
  • 1 ¼ c crumbled feta
  • ½ c pitted black olives
  • 1 shallot, finely diced
  • ¾ green pepper, finely diced


  1. Combine dressing ingredients in a large bowl and mix well to combine.
  2. Add salad ingredients to dressing bowl; toss to combine. Cover and refrigerate the salad until ready to eat. Gently toss again before serving.

Bon Appetit!

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