Mediterranean Cucumber Chickpea Salad with Oregano White Balsamic

Mediterranean Cucumber Chickpea Salad Recipe at The Little Shop of Olive Oils

Fresh, colorful and full of Mediterranean flavor, this Cucumber Chickpea Salad is the kind of recipe I love having in the refrigerator during the warmer months. It comes together quickly with crisp cucumber, juicy tomatoes, creamy chickpeas, Kalamata olives, red onion and plenty of feta cheese.

The real star is the simple homemade dressing made with our Oregano White Balsamic Vinegar and Garlic Olive Oil. The balsamic adds a bright, herbaceous flavor with just the right amount of tang, while the Garlic Olive Oil brings everything together with a smooth, savory finish.

This Mediterranean chickpea salad is hearty enough to enjoy as a light lunch, but it also makes a wonderful side dish for grilled chicken, seafood, burgers or anything coming off the grill. Since there is no cooking required, it is especially perfect for busy summer days, backyard gatherings and easy meal prep.

Chickpeas add satisfying texture and plant-based protein, while the fresh vegetables keep every bite crisp and refreshing. I love the contrast of the salty olives and feta with the lightly sweet acidity of the Oregano White Balsamic—it is simple, balanced and so flavorful.

An Easy Mediterranean Salad for Any Occasion

You can serve this salad right away, but allowing it to rest in the refrigerator for about 20 minutes gives the ingredients time to soak up that delicious oregano balsamic dressing. Just give it a gentle toss before serving and finish it with a little extra feta or fresh oregano.

Our Oregano White Balsamic is being retired, so this recipe is a delicious way to enjoy its fresh Mediterranean flavor while it is still available. It is also a wonderful reminder of just how versatile a good white balsamic can be—from salads and marinades to roasted vegetables, chicken and seafood.

Bright, easy and made for sharing, this Mediterranean Cucumber Chickpea Salad is one you will want to make again and again.

Mediterranean Cucumber Chickpea Salad

A fresh and colorful Mediterranean salad made with crisp cucumber, juicy tomatoes, chickpeas, Kalamata olives, red onion and feta, all tossed in a bright Oregano White Balsamic and Garlic Olive Oil dressing.

Author
The Little Shop of Olive Oils
Prep Time
15 minutes
Servings
6 servings
Category

Salads

Cuisine
Mediterranean

Ingredients

  • 2 cans chickpeas, 15 ounces each, drained and rinsed
  • 1 large English cucumber, chopped
  • 2 cups cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • ¾ cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • ¼ cup Oregano White Balsamic Vinegar
  • ⅓ cup Garlic Olive Oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Franklin Raw Honey, optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. Add the drained chickpeas, chopped cucumber, cherry tomatoes, red onion, Kalamata olives, feta, parsley and fresh oregano to a large serving bowl.
  2. In a small bowl or glass jar, combine the Oregano White Balsamic, Garlic Olive Oil, Dijon mustard, honey, salt and black pepper.
  3. Whisk the dressing until smooth and well blended. If using a jar, secure the lid and shake until emulsified.
  4. Pour the dressing over the salad.
  5. Gently toss until all the ingredients are evenly coated, taking care not to break up the feta too much.
  6. Taste and adjust the salt and black pepper as needed.
  7. Serve immediately, or cover and refrigerate for approximately 20 minutes to allow the flavors to blend.
  8. Toss gently before serving and garnish with additional feta and fresh oregano, if desired.

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