15-Minute Recipes/ Dinner/ Lunch

Mediterranean Chickpea Salad

This Mediterranean chickpea salad is a super easy 10-minute recipe that’s hearty, tasty and colourful! Great as a vegan or vegetarian main dish or as a side for a picnic, barbecue or potluck, this refreshing salad costs just $1.26 per serving!

This Mediterranean chickpea salad is a super easy 10-minute recipe that’s hearty, tasty and colourful! Great as a vegan or vegetarian main dish or as a side for a picnic, barbecue or potluck.

Hot summer evenings call for cool, fresh soups and salads. My salads are never wimpy iceberg lettuce and tomato; rather they’re vegan high protein salads stuffed with a rainbow of vegetables, beans, lentils and grains.

This Mediterranean chickpea salad was inspired by the tri-colour cherry tomato mix I found at Aldi – every vegan on a budget’s favourite discount supermarket. Perfect for a simple salad of tossed Mediterranean vegetables and a simple olive oil-red wine vinegar vinaigrette.

Mediterranean chickpea salad is a great vegan or vegetarian main or side. Ready in just 10 minutes!

This salad is a hybrid between a Greek salad, a pasta salad and a chickpea salad. No feta cheese to keep it vegan (although you could toss in some tofu feta if you like), and both chickpeas and pasta to make it a super filling and nutritious salad that can stand alone as a full meal.

A medley of summer’s seasonal vegetables: cherry tomatoes, cucumber, red onion, black olives and a can of artichoke hearts are all you need to prepare this simple salad. Of course you can add anything you like to it; arugula, peppers, other types of beans or fresh herbs are all great additions.

Easy and delicious Mediterranean chickpea salad with fresh vegetables, pasta and hearty chickpeas.

Mediterranean chickpea salad is a great make-ahead dish to prepare on a Sunday and pack for lunch during the week. And just like with my vegan avocado pasta salad, it’s a fabulous addition to any summer gathering – great for picnics, barbeques or potlucks.

Whip this baby up in the time it takes to boil your pasta and serve it alongside a cold soup like this vegan tomato basil soup and some crusty bread and you’re good to go!

Got leftovers? Use them in these recipes:

Chickpeas, cherry tomatoes: Baked Beet Falafel Vegan Quinoa Bowl ; Bean and Lentil Salad Recipe

Cucumber, cherry tomatoes: Raw Vegan Noodles Salad

Mediterranean Chickpea Salad

Print Recipe
Serves: 6 Cooking Time: 10 minutes Total Cost: $7.55 Cost per serving: $1.26

Ingredients

  • 250 grams (9 oz) of your favourite pasta - $0.34
  • ¼ cup (60 ml) olive oil - $0.20
  • ¼ cup (60 ml) red wine vinegar - $0.40
  • 1 teaspoon dried oregano – $0.03
  • ½ teaspoon salt $0.02
  • 1 small clove of garlic, grated or minced - $0.03
  • 2 cucumbers, sliced - $0.60
  • Half a red onion, diced - $0.18
  • 500 grams (18 oz) cherry tomatoes, halved or quartered - $1.99
  • 275 grams (10 oz) kalamata or other back olive - $1.64
  • 1 can (390 grams / 14 oz) artichoke hearts - $1.85
  • 2 cups (400 grams) chickpeas - $0.30

Instructions

1

Cook the pasta until al dente and drain.

2

Combine the olive oil, vinegar, oregano, salt and garlic to make a vinaigrette.

3

Combine the pasta with the remaining ingredients, pour over the vinaigrette and toss well.

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1 Comment

  • Reply
    Albert Bevia
    June 28, 2017 at 5:33 pm

    This is truly a stunning salad, I absolutely love all the ingredients you put into it, such a bounty of beautiful flavors you have created into one refreshing and filling dish.

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