Mediterranean Chickpea Salad You'll Eat All Week
RECIPES

Mediterranean Chickpea Salad You'll Eat All Week

One big batch can provide a week of healthy lunches, light dinners, and satisfying snacks.

Ready IN
10 mins
Servings
4
Save
By Christine Beal Dunst
Updated:

I love Mediterranean chickpea summer salad for its versatility. Spend just a few minutes making a big batch, and you'll have healthy lunches, quick dinners, and satisfying snacks ready all week long. Think of it as a plant-based twist on classic tuna or chicken salad with plenty of fiber, healthy fats, and delicious crunch. It’s perfect for your next summer picnic and kid-approved.

Chickpeas are an excellent source of plant-based protein and fiber, helping support healthy digestion, balanced blood sugar, and lasting fullness. Walnuts, hemp hearts, and flaxseeds provide heart-healthy omega-3 fats that support brain health while adding satisfying texture. Cucumbers, onions, olives, and currants create a delicious balance of crisp, savory, and naturally sweet flavors and packed with antioxidants.

For a balanced meal that supports blood sugar and satiety, pair it with a lean protein such as grilled chicken, wild-caught salmon, shrimp, or hard-boiled eggs, along with vegetables.

Time-saving tip: Make a double batch on Sunday and enjoy it several ways throughout the week. Serve it over spinach or mixed greens, tucked into collard green or cabbage wraps, spread onto sourdough bread, stuffed into a whole-grain or gluten-free tortilla, folded with diced avocado, or simply enjoy it on its own.
Mediterranean Chickpea Summer Salad
Christine Beal Dunst
Time
10 mins
(Prep 10 mins)
Servings
4
Ingredients
  • 1 can (15 ounces) chickpeas, rinsed and drained (about 2 cups cooked)
  • 2 tablespoons vegan mayonnaise
  • 1 1/2 tablespoons dijon mustard
  • 1 medium cucumber, chopped
  • 1/2 small red onion, finely chopped
  • 1/2 cup black olives, chopped
  • 1 tablespoon hemp hearts
  • 1 teaspoon ground flaxseed
  • 1/2 cup dried currants
  • 1/2 cup walnuts, chopped
  • 1 teaspoon Himalayan sea salt (or to taste)
For Serving (Optional)
  • Microgreens
  • Extra-virgin olive oil
  • Chopped avocado
  • Spinach or mixed greens
  • Sourdough bread
  • Whole-grain or gluten-free tortilla
  • Collard greens or cabbage leaves
Instructions
STEP 1
Rinse and drain the chickpeas. Chop the cucumber, red onion, olives, and walnuts.
STEP 2
Add the chickpeas, vegan mayonnaise, and Dijon mustard to a food processor or blender. Pulse 2 to 3 times until lightly mashed but still chunky.
STEP 3
Transfer the chickpea mixture to a large bowl.
STEP 4
Stir in the cucumber, red onion, olives, hemp hearts, flaxseed, dried currants, walnuts, and sea salt until well combined.
STEP 5
Taste and adjust the seasoning, if needed.
STEP 6
Garnish with microgreens and a drizzle of extra-virgin olive oil, if desired.
STEP 7
Serve over spinach or mixed greens, in a collard green or cabbage wrap, on toasted sourdough bread, in a whole-grain or gluten-free tortilla, folded with avocado, or as a side dish. 
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Christine Beal Dunst
Christine Beal Dunst
Author
Christine Beal Dunst is the CEO of Embody Wellness Company and creator of the The Embody Wellness Method online course for women over 40: "12-Step Nutrition & Lifestyle Roadmap to Transform Your Body, Hormones, and Metabolism" at EmbodyWellnessMethod.com. Follow @EmbodyWellnessCompany for healthy recipes and practical wellness tools. For 1:1 support, go to EmbodyWellnessCompany.com.
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