This Mediterranean Chickpea Salad only takes 10 minutes to prepare, plus it’s packed with protein and nutrients! Whether you serve it as a sandwich, salad, part of a grain bowl, or eat it plain with a spoon, these chickpeas are completely customizable and perfect for lunch on the go, snack time, potlucks or an easy weeknight dinner!
Hey there, friends!
Today we are getting right to the recipe, because it absolutely deserves our full attention!
See that photo above? Say hi, because I’m about to introduce you to what is sure to become your favorite lunch. Which by the way, can double as a salad or sandwich. Or, it can be eaten as a snack. Basically it’s a triple threat and it’s about to be your new food bestie.
Mediterranean Chickpea Salad
Plump, tender chickpeas smashed together with delicate chives, flavorful spices, salty feta, chewy sun-dried tomatoes, and then mixed with a creamy, nutty tahini based mayonnaise dressing.
This chickpea salad is light and healthy, yet bold on flavor and seriously satisfying!
On top of all that sensational salad jazz, this smashed chickpea salad is, legit, easier than pie to whip together AND it keeps well stored in the refrigerator. Meaning, this salad is perfect for meal prep or easy lunches on the go!
How to serve chickpea salad?
You can serve and eat this salad any which way your heart desires, but here are some ideas in case you need inspiration:
- Pile it into individual leaves of bibb lettuce and eat it as lettuce wraps.
- Serve it over chopped greens, garnish it with olives, sliced cucumbers, and red onion, and then call it a salad.
- Scoop it over quinoa, or farro, top it with some sliced avocado and fresh microgreens, and then serve it as a grain bowl.
- Skip table manners and devour it with a spoon straight from the mixing bowl.
- Pile it high on toasted multigrain bread, add all the fixings and demolish it as a sandwich. (Pictured here)
- Serve it as a snack or dip with crackers, chips and fresh vegetables.
What goes with chickpea salad?
This Mediterranean chickpea salad recipe is completely customizable! However, since it is Mediterranean in flavor, I highly suggest sticking to that theme.
Tip: No matter what additions you chose, make sure they are FRESH. Nothing ruins a salad or sandwich faster than old or low quality ingredients.
What to add to the chickpeas:
- Red Onion
- Cucumber
- Avocado
- Olives
- Shredded Carrots
- Sliced Radishes
- Fresh Microgreens
- Sprouts
- Leafy Greens
What to serve with Mediterranean salad?
This salad is perfect on its own as a light lunch or vegetarian dinner! Or, it makes a delicious side dish for summer picnics, potlucks and backyard barbecues!
What goes with it?
- Hummus
- Tzatziki
- Fries – french fries or sweet potato fries
- Fresh Vegetables
- Marinated Feta
- Stuffed Olives
- Orzo Pasta Salad
How to make Mediterranean Chickpea Salad?
This salad recipe is simple to make and only takes 10 minutes to prepare!
(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
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Make the Tahini Mayonnaise: In a small bowl whisk together all ingredients. Season with salt and pepper to taste. Set aside in the refrigerator until ready to use.
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Make the Chickpea Salad Mixture: Place chickpeas in a medium sized mixing bowl and use a potato masher or fork to lightly mash the chickpeas (gently mash to keep some of the chickpea texture). Add in 3 tablespoons of the tahini mayonnaise, za’atar, cumin, salt, garlic powder, sun-dried tomatoes, feta, scallions and a pinch of black pepper.
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Taste and adjust for seasoning with salt and pepper. If a creamier salad is desired, add more tahini mayonnaise a tablespoon at a time.
- Serve: Either spoon salad onto bread, scoop it onto salad greens or serve it as an appetizer with crackers, chips or fresh vegetables. Enjoy!
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Tips for the best salad:
- Za’atar is a traditional eastern Mediterranean spice blend and can be found in the spice isle of most major grocery store. I have also included how to make the blend yourself in the notes section of the recipe below.
- The amount of tahini mayonnaise used in the salad will depend on personal preference. Start with 3 tablespoons and taste the mixture. If a creamier texture is desired, add more tahini mayonnaise, 1 tablespoon at a time, until desired consistency is reached. I personally used 4 tablespoons.
- The tahini mayonnaise will keep, stored in an airtight container, in the refrigerator for 5 days.
- The smashed chickpea salad will keep, stored in an airtight container, in the refrigerator for up to 4 days.
Make boring, bland, brown bag lunches a thing of the past with this Mediterranean Chickpea Salad!
Until next time, friends, cheers – to making lunch a smashing success! 😉
XOXO
Cheyanne
More chickpea recipes:
Crispy Honey Roasted Chickpeas
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How to make Mediterranean Chickpea Salad recipe👇
Mediterranean Chickpea Salad
Equipment
- Two Mixing Bowls
Ingredients
Chickpea Salad:
- 1 (16 ounce) Can Chickpeas – drained and rinsed
- 2 tsp Za’atar (SEE NOTES)
- ¼ tsp each: cumin, salt, garlic powder
- ¼ Cup Oil Packed Sundried Tomatoes – drained and chopped
- ¼ Cup Feta Cheese - crumbled
- 2 TBS Chives – thinly sliced
Tahini Mayonnaise
- ½ Cup Mayonnaise or Greek Yogurt
- 2 TBS Lemon Juice
- 1 TBS Tahini
For Sandwiches (ALL Optional):
- Artisan Bread – sliced and toasted
- Miro Greens
- Radishes – sliced
- Carrots – shredded
- English Cucumber – sliced
- Red Onion – sliced
- Avocado – sliced
- Lettuce
- Kosher Salt and Fresh Ground Pepper
Instructions
- Make the Tahini Mayonnaise: In a small bowl whisk together all ingredients. Season with salt and pepper to taste. Set aside in the refrigerator until ready to use.
- Make the Smashed Chickpea Salad: Place chickpeas in a medium sized mixing bowl and use a potato masher or fork to lightly mash the chickpeas (gently mash to keep some of the chickpea texture). Add in 3 tablespoons of the tahini mayonnaise, za’atar, cumin, salt, garlic powder, sundried tomatoes, feta, scallions and a pinch of black pepper. Taste and adjust for seasoning with salt and pepper. If a creamier salad is desired, add more tahini mayonnaise a tablespoon at a time*.
- For the Sandwich: Spoon a generous amount of the chickpea salad onto two slices of (toasted) bread. Top with desired garnishes. Slather a bit of the tahini mayonnaise on the remaining two slices of bread and place (mayo side down) on top of garnishes to complete sandwich. Enjoy!
Notes
- The amount of tahini mayonnaise used in the salad will depend on personal preference. Start with 3 tablespoons and taste the mixture. If a creamier texture is desired, add more tahini mayonnaise, 1 tablespoon at a time, until desired consistency is reached. I personally used 4 tablespoons.
- The tahini mayonnaise will keep, stored in an airtight container, in the refrigerator for 5 days.
- The smashed chickpea salad will keep, stored in an airtight container, in the refrigerator for up to 4 days.
- Za’atar is a traditional eastern Mediterranean spice blend and can be found in the spice isle of most major grocery store. I have also included how to make the blend yourself below.
Nutrition
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Quick, inviting, vibrant, healthy, Mediterranean ! Perfect ! Thank you !
This sandwich looks so awesome, girl! I’m not a big chicken salad or tuna salad person, so chickpeas ALL THE WAY FOR ME! Would love this filling in lettuce wraps, too! Beautiful! Glad you finally shared it! 🙂
Veggie sandwiches are my favorite and this one is the ultimate! I’m in love with these flavors Cheyanne and this is the best looking veggie sandwich I’ve ever seen!
Now this is the perfect lunch sandwich! I love the flavors here plus it’s healthy? yes please. You remind me of all the recipes I need to re-make and re-shoot….
I’m so glad you decided to redo the photos and share this with us! It’s a masterpiece! I absolutely love chickpeas and I can see myself eating this on repeat, especially this summer when I’m in need of a filling and nutritious lunch! Yummy, my friend!
I just LOVE this sandwich, Cheyanne! I could eat this everyday for lunch. Love all the Mediterranean flavors – so good – so healthy. So glad you took the time to rephotograph this because the pictures are awesome (ps I do that’s all the time!). Hope you and boy have a wonderful Easter!
The photo of this sandwich is so enticing, I had to hop over from Instagram to check it out! Love the ingredients in the chick pea salad, and I love it even more piled high on multi-grain bread! Definitely adding this to the must-try list! Happy Easter Cheyanne!
I’m absolutely loving all the flavors in this. I hope you have a great holiday!
Well you may not have liked your first photos, but you knocked it out of the park with these! Totally mouthwatering – love this piled high, super healthy and delicious sandwich!
This looks sooooo good, and so much better than my same old tuna salad!
This is my dream sandwich! Chickpeas, feta, and tahini? UM you were channeling my taste buds when you developed this right? SO glad you finally posted the recipe! Have a great weekend, Chey!
Such a great sandwich! So much goodness and flavour going on here 🙂
OMG Chey! I’m sooooo excited you finally decided to share this one! It looks amazing! And lately I’ve been all about the chickpeas. Just made some falafel. This is next on the list! Hope you and Jeremy have an awesome Easter break!
I am not upset, not upset at all, that you re-made and re-photographed this beauty! It’s everything I want right now! I have everything but the cumin. I can probably get away with a little curry, maybe? YUM!
I adore Mediterranean flavours and happen to be a loyal fan of all things beans and legumes! A perfect weekday lunch!
Happy Spring, Chey!