Mediterranean Chickpea Salad I

Mediterranean Chickpea Salad I


"Easy and delicious salad, great for picnics. You may use cubed mozzarella instead of feta cheese."


3 h 15 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.
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  1. 33 Ratings


This is a great recipe. Very garlicky and very lemony. I actually added about 1/4 packet of stevia to cut the tartness slightly. I don't like raw onion, so I used red pepper instead, and the fla...

Love this! It has a LOT of punch even with our dial-down substitutions: much less onion, half the garlic and feta, or double everything else. (It's that good!) We also bring the canned beans to ...

Delish!! The only alteration I made was to use fresh basil instead of cilantro. I used reduced fat feta to make it even healthier. Will make again and again!

I make a wonderful version of this salad. To me, it's not Mediterranean without olives. So, I add a large handful of chopped and pitted calamata olives, celery for awesome crunch, roma tomatoes,...

Great recipe! I followed the previous rater's suggestions of adding fresh tomatoes (roma) and olives. It added quite a bit of flavor. I also used gorgonzola cheese instead of feta and added a li...

Fantastic, loved it, could eat the whole lot in one go!

This needed too much doctoring to suit our taste. Added fresh tomatoes and fresh mint and extra cilantro and some greek seasoning and some cumin and some lemon zest. Too bland for our taste. Tha...

We doubled this recipe and figured it needed something extra so we added about 1/3 C balsamic vinegar. We did however use one less onion and split the sun dried tomatoes with fresh grape tomatoe...

Excellent. We added some chopped up dried cranberries to it the next day and it was even better.