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


  • 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



Cook the pasta until al dente and drain.


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


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

This post may contain affiliate links which help offset the cost of running this blog with no additional cost to you.

This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

Get the 14-day meal plan!

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.

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.