By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 8
104 cal · 25 min
Summer Mediterranean Chickpea Salad
Recipe GLPR789b8ba2a59418
A refreshing and light Mediterranean-inspired salad bursting with protein-rich chickpeas, crisp vegetables, and bright lemon dressing. Perfect as a side dish or light lunch, this salad comes together quickly and tastes even better after the flavors meld together for a few minutes.
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Ingredients
1 can (15 oz) chickpeas, rinsed and drained
½ cucumber, peeled, seeded, and chopped
2 cloves garlic, minced
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
2 tablespoons fresh chopped parsley
3 plum tomatoes, chopped
½ small red onion, thinly sliced
1 roasted red pepper, chopped
¼ teaspoon salt
Directions
In a large bowl, combine the rinsed chickpeas, cucumber, garlic, tomatoes, red onion, and roasted red pepper.
Drizzle the lemon juice and olive oil over the vegetables and chickpeas.
Add the fresh parsley and salt to the bowl.
Toss all ingredients together until well combined and evenly coated with the dressing.
Let the salad rest at room temperature for 10 minutes, allowing the flavors to meld and develop.
Give the salad a final gentle toss before serving.
Comments
Every ingredient is stocked year-round at all major Charlotte chains—canned chickpeas and jarred roasted red peppers mean zero special trips. At roughly $0.35 per serving (chickpeas and peppers drive the cost), this is genuinely affordable for a family salad. The 25-minute time is honest: dice four vegetables, drain and rinse canned chickpeas, dress, done, though you'll need 5–10 minutes to chop properly. This is a same-night salad that doesn't reheat well, and it's fussy in the way Mediterranean salads are—best eaten fresh—but it's light, feeds eight, and requires no stove or constant attention.
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