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A white bowl chickpea salad

Mediterranean Chickpea Salad

Sarah, inspired by May Bsisu, the Arab table
This chickpea salad tastes as delicious as it looks, and works beautifully as the main course with fried eggplants and some crusty olive bread 🤤 , or as a side for fish, prawns or simple Za'atar spiced chicken thighs.  
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Salad
Cuisine Mediterranean
Servings 4


  • 2 cups cooked chickpeas
  • 1/4 cup red onions diced
  • 2 tbsp fresh parsley finely diced
  • 1 to mato diced seeded
  • 2 Persian cucumbers diced
  • 1 tbsp jalapeno * finely diced


  • 1/3 cup olive oil
  • 1/8 cup fresh lemon juice 1 lemon
  • 2 garlic cloves * mashed into a paste
  • 1 tsp sea salt
  • 11/2 tsp cumin


  • Prepare Salad. Add all the salad ingredients into a large bowl.
  • Mix the dressing. Using a small jar with a lid, add all the ingredients. Close the lid and shake.⏤ Kids & kids at heart love this part!
  • Combine everything! Pour the dressing over the salad and mix.
  • Time to Wait. Let the salad marinate for 30 minutes. This will give you the maximum flavour ⏤ who doesn't want that?
  • Serve and enjoy! 


You can use any chilli pepper, but keep the heat level to a minimum, opt for a medium spice level pepper.
Mashing the garlic: finely chop the garlic, add a pinch of salt, then add to a mortar & pestle and mash. You can also do this with the back of the knife.
Keyword chickpea salad, fresh easy meals, mediterranean meal ideas