Mediterranean Chickpea Salad W/ Citrus Oregano Vinaigrette




About: Bonjour! My name is Cassandra, I am an Australian with a passion for cooking, sharing, and exploring seasonal local produce. I am inspired by memories of my childhood growing up in the hinterland of Byron Ba...

Mediterranean Chickpea Salad w/ Citrus Oregano Vinaigrette is a delicious, simple and healthy salad featuring fresh mediterranean flavors. The addition of the chickpeas add a hearty element and a boost of protein, whilst the fresh ingredients give a lovely crunch and the vinaigrette a sweet fruity burst. A great summer salad, amazing just on its own or accompanying other dishes as a side. This salad is perfect for large groups, BBQ’s and picnics. For a tasty vegan version, just forgo the feta.

For other easy and tasty salad recipes, come check out my blog

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1:

Mediterranean Chickpea Salad

250 grams of canned chickpeas, rinsed and drained well
250 grams of assorted cherry tomatoes, halved
1 medium red onion, finely sliced
2 small lebanese cucumbers, cubed
1/2 a cup of black olives
1 small yellow capsicum (pepper), deseeded and sliced
2 tblsp. of capers, drained
1/2 a cup of fresh parsley, finely chopped
1/2 a cup of fresh mint, finely chopped
1 teaspoon of dried greek oregano leaves
120 grams of feta (optional)

In a large salad bowl combine all ingredients and gently combine. Serve with a drizzle of citrus oregano vinaigrette (see recipe below) and a wedge of fresh lemon.

Step 2:

Citrus Oregano Vinaigrette

1/2 cup of olive oil
3 tblsp. of raspberry vinegar or red wine vinegar
1 clove of garlic, peeled
2 teaspoons of dried greek oregano leaves
1/2 a lemon, juiced
1/2 an orange, juiced
Pinch of sea salt
Pinch of ground black pepper
1 teaspoon of agave syrup

Place all of the ingredients in a blender and blend well until you have a nice smooth dressing. You can store this vinaigrette in a glass jar in the fridge for up to a week. This vinaigrette is perfect on most salads not just this one.

Be the First to Share


    • Meal Prep Challenge

      Meal Prep Challenge
    • Reuse Contest

      Reuse Contest
    • Made with Math Contest

      Made with Math Contest

    2 Discussions


    3 years ago

    I love chickpeas and am an almost vegetarian-right-I just put a pork roast in the crockpot! But I'm working on it. This recipe sounds delish-thanks for posting it.

    1 reply

    Reply 3 years ago

    Lol, baby steps Reimerosa! Thanks for your comment and I'm glad you like this recipe. I'm not sure if you have had a chance to look at my blog but there are a lot of recipes to help inspire and cater for vegetarians and omnivores at the same time and help if you decide to transition to a vegetarian lifestyle. Good luck and thanks again :)