Mediterranean Chickpea Salad

Versatile dish great on its own, with pita, or as a side with fish and meat
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Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Dairy Free, Gluten Free, Main Course, Quick, Salad, Side, Vegetarian
Servings: 4 Servings
Calories: 293kcal


  • 2 x 425grams Cans of Chickpeas (Drained)
  • 1 Lemon (Juice Only)
  • 2 tbsp Olive Oil
  • 1 tsp Paprika
  • 2 Tomatoes (Finely Diced)
  • ½ Cucumber (Finely Diced)
  • 1 Yellow Bell Pepper (Finely Diced)
  • 1/2 Red Onion (Finely Diced)
  • 15 grams Fresh Parsley (Finely Chopped)
  • 15 grams Fresh Mint (Finely Chopped)


  • Place drained and rinsed chickpeas in a large bowl and combine with lemon juice, olive oil, and paprika. Cover, and transfer to the fridge to marinate while you dice the vegetables and herbs.
  • Add the diced vegetables and chopped herbs to the chickpeas, season with salt and pepper, and mix well. Add more lemon juice if required.


   Serve on its own, with pita, or as a side with fish and meats. Store leftovers in the fridge in an airtight container for up to 3 days.


Calories: 293kcal | Carbohydrates: 40g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 363mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 87mg | Calcium: 40mg | Iron: 1mg