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Home » Salads » Mediterranean Chickpea Salad Recipe

Published: Jan 4, 2021 by Karly · This post may contain affiliate links

Mediterranean Chickpea Salad Recipe

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Bright and flavorful, this Mediterranean Chickpea Salad Recipe whips up in minutes and is perfect alongside any meal or as a filling meal-prep worthy lunch! Rich roasted bell peppers mingle with lemony sumac, and earthy za’atar, making this salad is anything but bland, and with hard-boiled eggs, this dish packs a good dose of protein too!
platter with Mediterranean chickpea salad recipe with a spoon and bowl of flaky sea salt

How To Make This Chickpea Salad Recipe

  • You can use homemade roasted bell peppers, or jarred. I went with jarred in this recipe to keep prep time to a minimum. Simply drain off the oil, gently pat the bell peppers dry, and slice up.
  • I like to grate the hard-boiled egg by pushing it through a mesh cooling rack. You can also slice the egg or cut it into wedges, in which case I recommend adding them to the salad after tossing the rest of it in the dressing.
  • As this recipe is customizable, you can add more eggs, throw in some feta cheese, toss in some kalamata olives…the sky is the limit!
  • Punch up the heat by stirring in some harissa paste, or sprinkling with Aleppo pepper.
  • This recipe will last in the fridge for a solid 3-4 days in an air-tight container, making it a perfect meal-prep dish.

backlit platter with mediterranean chickpea salad recipe with serving spoon and bowl of sea salt

Mediterranean Chickpea Salad Recipe

Bright and flavorful, this Mediterranean Chickpea Salad Recipe whips up in minutes and is perfect alongside any meal or as a filling meal-prep-worthy lunch! Rich roasted bell peppers mingle with fresh herbs, lemony sumac, and earthy za'atar, making this salad is anything but bland, and with hard-boiled eggs, this dish packs a good dose of protein too! 
1 from 1 vote
Print Pin Rate
Course: Appetizer, Dairy Free, Gluten Free, Lunch, Meal Prep, Salad, Salads, Side Dish
Cuisine: Appetizer, Dairy Free, Gluten Free, Mediterranean, Vegetarian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 277kcal
Author: Karly Gomez

Ingredients

  • 1 (15 oz) can chickpeas drained and rinsed
  • 1 (12 oz) jar roasted bell peppers drained and sliced
  • 1 hard-boiled egg chopped or grated
  • 3 tablespoons fresh cilantro minced
  • 3 tablespoons fresh parsley minced
  • 1 tablespoon fresh garlic minced
  • 1 teaspoon za'atar
  • ½ teaspoon sumac
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 2 tablespoons olive oil
  • sea salt to taste
  • black pepper to taste

Instructions

  • In a large bowl, add the chickpeas, bell peppers, egg, cilantro, parsley, garlic, za'atar, and sumac. Add the lemon zest, lemon juice, and olive oil, toss gently to combine and coat everything. Sprinkle with sea salt and pepper, toss once more, and enjoy!

Notes

  • You can use homemade roasted bell peppers, or jarred. I went with jarred in this recipe to keep prep time to a minimum. Simply drain off the oil, gently pat the bell peppers dry, and slice up.
  • You can grate the hard-boiled egg by pushing it through a mesh cooling rack, or the large holes of a box grater. You can also slice the egg or cut it into wedges, in which case you should add them to the salad after tossing the rest of it in the dressing.
  • As this recipe is customizable, you can add more eggs, throw in some feta cheese, toss in some kalamata olives...the sky is the limit!
  • Punch up the heat by stirring in some harissa paste, or sprinkling with Aleppo pepper.
  • This recipe will last in the fridge for a solid 3-4 days in an air-tight container.

Nutrition

Calories: 277kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1190mg | Potassium: 466mg | Fiber: 9g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 4mg
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

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Comments

  1. Calvin says

    January 04, 2021 at 3:02 pm

    1 star
    Asking questions are in fact fastidious thing if you are
    not understanding something totally, but this article
    offers fastidious understanding even.

    Reply

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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i prefer margaritas and sitting in the shade to piña coladas and getting caught in the rain.

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