This Easy Gluten-free Mediterranean Chickpea Salad is one of my favorite things to whip up for meal prep, lunches, or a summer potluck! Filled with delicious veggie goodness, it’s perfect for the 21 Day Fix, Weight Watchers, or the 2B Mindset!
Guys. Is this not summer in a bowl right here?
I mean, don’t get me wrong, I love making this Chickpea salad all year long for lunches and dinnertime sides.
But there is something so fresh and colorful about this that it practically screams summer cookout.
And with Memorial Day here this weekend, I knew it was time that I finally shared this deliciousness with you.
After complaining that I’ve been hella cold for like ever this year, the temperature is finally heating up and there is nothing better than a no-cook dish full of veggies and plant based goodness to keep you cool and your belly full.
What Container are Chickpeas for the 21 Day Fix?
I love using chickpeas for the base of this salad. While chickpeas do contain a lot of protein, they are considered a yellow or carb on the 21 Day Fix for the regular plan due to the carb content. The good part is, they are in the top 5 of the yellow list, which means you get the most bang for your buck when you choose them for your carb!
If you are on the vegan plan, all beans, including chickpeas, are considered a red. Just leave out the feta cheese and this is the perfect main dish for the vegan plan!
How to Make Chickpea Salad
This salad is SO easy to make. I just chop up a bunch of colorful peppers, grape tomatoes, cucumber, onion and parsley and mix that with two cans of rinsed and drained garbanzo beans.
Then pour in some of my delicious homemade Greek dressing, it’s the same one that I use in my Greek Pasta Salad, and give everything a little stir.
Finally, top this with some feta cheese. Or serve it on the side and let people choose. I went light on the feta for these pics, but I generally add more to my portion because cheese = life.
So pretty and so freaking tasty. You can serve this chilled or at room temp or even add some grilled chicken or shrimp on top for a complete meal. It’s so easy!
How do I count this Chickpea Salad for the 21 Day Fix and Weight Watchers?
For my 21 Day Fixers, for 1 1/2 cups of this salad, you will count 1 yellow, 1 1/2 greens, 1/6 blue, and 1/2 orange. I did half an orange on purpose…for all you olive lovers, you can add 30 olives to the mix for the other half an orange. I didn’t because my husband will not eat anything that has been touched by an olive. Boo.
I have learned just how polarizing olives are, so if you hate them, well, just forget I said anything. 😊 You can also double the dressing instead, but I kind of think it’s the perfect amount. So you decide! You can always save your other half orange for some pumpkin seeds, chia in your oats, or unsweetened coconut over some apples and nut butter! Yay!
Also, this is for a very large serving size. If you want to bring this to a potluck, you can enjoy half of a serving (3/4 cup) for half the containers.
As far as Weight Watchers Points, for the full serving, this is only TWO Freestyle Points! Wheeee!!! And if you eat the potluck size portion, this will count as only ONE for SO MUCH FOOD!
If you give this a try, I hope you love it!
What to Serve this Chickpea Salad with:
Spice Rubbed Instant Pot Whole Chicken | Spice Rubbed Crock Pot Whole Chicken
Lemon Grilled Salmon {21 Day Fix}
Balsamic Chicken and Zucchini Skewers {21 Day Fix}
More Chickpea Recipes:
Healthy Sausage, Bean, and Kale Skillet
Easy Mediterranean Chickpea Salad
Ingredients
Salad:
- 2 can chickpeas 3 cups, drained and rinsed
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 cups chopped cucumber about one whole cucumber with the seeds removed if desired (I scoop them out and then chop into half moons)
- 1 cup grape tomatoes halved
- 3 tablespoons diced red onion or more to taste
- 2 tablespoons fresh chopped parsley
- ⅓ cup of feta can double if you like or omit for vegan!
- 6 tablespoons olives about 30 (optional)
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Sprinkle salt and fresh pepper
- 1 tablespoons fresh oregano or 1/2 tsp dried oregano
- 2 teaspoon fresh basil or 1/4 tsp dried basil
- Sprinkle garlic powder
- Juice from 1/2 lemon
- 1-2 tablespoons water
Instructions
- Mix the ingredients for the dressing and set aside.
- Dry your chickpeas and chop all your veggies. Toss together. Pour dressing on and stir.
- Top with feta before serving (omit for vegan) and enjoy!
- Refrigerate leftovers in an airtight container for 3-4 days.
Notes
Nutrition
Edye says
I added a bag of steamed edamame and deleted the salt and feta. Was divine and feeds a crowd!!
Jane Farner says
What size cans of chick peas? Thank you, looking forward to making this!
Nancylynn says
Roughly 15oz. – you need 3 cups total
Nicole says
My husband absolutely loves this salad (which is so unlike him!) so I made it for him for Father’s Day to go with a grilled steak. He was so happy!
Sher says
I made this Friday and have eaten it every day! It is absolutely delicious. I didn’t have any cheese in the house, but did have some black olives and threw them in there along with some fresh basil. I seriously love this salad! Thank you!
Nancylynn says
Great ideas!
Joanne Close says
I made this to go along with our oven baked chicken tonight. My husband and I both really enjoyed it and happy that we have more for tomorrow. Very yummy recipe. Thanks
Nancylynn says
AWESOME!!! Thank you so much!!
Joanne says
Looks great! Any recommendation for types of olives? Thanks!
Nancylynn says
Kalamata would be my choice!!