Mediterranean Chickpea Salad Recipe With Sundried Tomatoes, Olives & Artichokes (15 Minutes) by Jan Mostrom
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This winter chickpea salad recipe is a wonderful filling salad that works as a vegetarian main dish or as a side dish. Chickpeas are full of fiber and protein (check out even more health benefits of chickpeas), and combined with the onions, olives and artichokes, make a flavorful and filling salad. The light combination of the herbs, chickpeas and lemon juice goes beautifully with the salty olives and tender artichoke hearts.
To make this Mediterranean-inspired, super nutritious salad recipe, you will need to gather the following wholesome ingredients from your fridge and pantry: canned chickpeas, fresh Italian parsley, red onion, marinated artichoke hearts, kalamata olives marinated in oil, sundried tomatoes, fresh garlic, cucumbers (optional, but do add freshness and more nutrition), extra-virgin olive oil, lemons for juicing, salt and black pepper.
This fresh, healthy vegan salad is a wonderful lunch, vegetarian dinner or side dish with chicken, fish, shrimp, beef, pork or lamb. The salad is also great for meal prep. Pack the salad into meal prep containers and take it with you for lunch. Healthy, delicious and nutritious!
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6
Ingredients
Salad
- 45 ounces (3 cans) chickpeas, rinsed and drained
- 1 cup fresh Italian parsley, finely chopped (packed)
- 1 small red onion, finely chopped
- 6 ounces marinated artichoke hearts, chopped (half of a 12-ounce jar)
- 1/3 cup oil-marinated kalamata olives, chopped
- 1/4 cup chopped sundried tomatoes (not sundried tomatoes packed in oil)
- 1 large clove garlic, grated
- 1 English cucumber or 4 Persian cucumbers, sliced (optional)
Salad Dressing
- 3 tablespoons extra virgin olive oil
- 2 lemons, juiced
- pinch of salt and freshly ground black pepper (or to taste)
Recipe Notes
- If you're not a fan of chickpeas, use canned white beans instead. Think cannellini, great northern or navy beans.
- Pour the chickpeas or beans into a mesh strainer or colander. Rinse and let them drain while you prepare the rest of the salad.
- This salad gets better as the flavors meld together. Feel free to make ahead and let sit for a few hours or even for a day.
- This chickpea salad will keep in the refrigerator for up to five days.
Here's how to make it:
- Put all the salad ingredients into a salad bowl.
- Add the dressing ingredients.
- Toss to combine. Serve and enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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