Mediterranean Chickpea Salad

Mediterranean Chickpea Salad


This super simple, vibrant salad is easy to throw together in minutes. Protein packed chickpeas, bright, crunchy veggies and a zingy dressing make the perfect combination for lunchboxes, al fresco suppers or as part of a buffet spread.


  • 1 x 400g (14.1 oz) tin chickpeas, drained
  • 3 stalks celery, trimmed and chopped
  • 1 large red onion, peeled and finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 courgette, finely chopped
  • 1 small bunch parsley, roughly chopped
  • 1 small bunch dill, roughly chopped
  • 150g (5.2 oz) olives (we used green olives stuffed with garlic)
  • Lemon wedges, to serve

For the dressing

  • 1 clove garlic, peeled and crushed
  • 120ml (4 fl oz) extra virgin olive oil
  • 60ml (2 fl oz) red wine vinegar
  • ½ lemon, juiced
  • 2 tsp Dijon mustard
  • 2 tsp sugar
  • 1 tsp sea salt flakes
  • Black pepper, to taste

To serve

  • 1
    Mix together all the dressing ingredients in a bowl and whisk until slightly thickened.
  • 2
    Add the chickpeas, prepared vegetables and herbs to a large bowl and toss together.
  • 3
    When ready to serve, pour over the dressing and mix everything together well. Transfer to a serving bowl or platter and garnish with lemon wedges to squeeze over.

OM tip

This salad can be made up to a day in advance and chilled until ready to serve. Add the dressing just before serving to prevent the salad wilting.

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