This chickpea Mediterranean salad is flavorful and fresh with lemon juice, mint, and parsley. Serve as a side dish for a potluck or light lunch.
Easy Mediterranean Bean Salad
Have you ever tried the Valera salad at Trader Joe’s? This chickpea Mediterranean salad is similar. Combine chickpeas and black beans for a variety of textures, topped with crunchy cucumbers, juicy tomatoes, bright lemon dressing and fresh herbs. Serve this chickpea recipe with air fryer falafel and pita bread for a Middle Eastern-inspired dinner perfect for a hot summer day (or anytime!).
Why This Mediterranean Garbanzo Bean Salad Is So Popular
This is one salad I make again and again, especially when I need something quick and healthy. It’s done in just a few minutes. I love that it requires no cooking and actually tastes better when left on its own. The combination of lemon, olive oil, garlic and herbs gives it a classic Mediterranean flavor.
- No cooking required: Perfect for hot days when you don’t want to heat up your kitchen.
- Bright and fresh: Lemon juice, parsley and mint provide a fresh and vibrant flavor.
- Packed with protein: This Mediterranean-inspired salad made with two types of beans is perfect for a light meal.
- Easy to prepare meals: Make it ahead of time for lunch, dinner, or as a side dish.
materials needed
Below are the ingredients for Chickpea Mediterranean Salad. See recipe card for exact measurements.
- Chickpeas (chickpeas): I drained the water and rinsed it.
- Black beans: Drain and rinse this too. Or, if you prefer, add a second can of chickpeas instead.
- Grape Tomatoes: Cherry tomatoes work too, as do regular-sized chopped tomatoes (just not as sweet).
- Garlic and Red Onion: It’s finely chopped so you can mix it right into your salad.
- Fresh parsley and mint Add a fresh, herbal flavor to your salad.
- olive oil It forms the basis of the dressing.
- Lemon juice: Use fresh lemon juice for the most vibrant flavor.
- Kosher salt and pepper gustation.
How to Make Garbanzo Bean Mediterranean Salad
This Mediterranean bean salad is ready in just a few steps.
- Combine salad: In a large bowl, combine chickpeas, black beans, tomatoes, garlic, red onion, parsley, and mint.
- To make the dressing: In a small bowl, mix olive oil and lemon juice until combined.
- Throw everything together: Pour the dressing over the salad, season with salt and pepper, and toss lightly.
- Let it sit: Let the salad sit at room temperature for about 30 minutes to allow the flavors to blend.
produce: night soil
Serving Size: 3 /4 cups
In a large bowl, combine beans, tomatoes, garlic, onion, parsley, and mint.
For the dressing, whisk the olive oil and lemon juice in a small bowl until smooth.
Pour the dressing over the beans and vegetables, season with ½ teaspoon salt and pepper, and carefully toss with a large metal spoon. Let stand at room temperature for 30 minutes to allow the flavors to combine, or refrigerate to serve later.
Final step:
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clothing material: 3 /4 cups, calorie: 175 calorie, carbohydrate: 26 g, protein: 8 g, province: 4.5 g, Saturated Fat: 0.5 g, sodium: 327 mg, fiber: 9 g, sugar: 1 g
Tips from Gina’s Test Kitchen
- Rinse the beans well. This removes excess sodium and improves flavor.
- Finely chop the onion and garlic: Smaller pieces help distribute the flavor evenly and prevent the discomfort of chewing on large pieces of garlic or onion.
- Take a break: Don’t skip this step! They taste much better once they sit as the beans absorb the flavors of the lemon juice, herbs, onions, and garlic.
- Try your own approach. Add crumbled pita chips (or toasted pita slices) for extra texture, crumbled feta cheese or chopped red bell pepper for a little creaminess.
storage tips
Store this Mediterranean Garbanzo Bean Salad in an airtight container for up to 4 days. Stir well before serving to redistribute the dressing.
