Mediterranean Chickpea Salad

Packing a lunch can be boring and daunting after awhile.  I’m always on the hunt for easy and delicious recipes that I can prep for the week to help me stay on track.  This chickpea salad is bursting with veggies and flavor.  The best part; the longer it sits the more flavorful it becomes.



  • Two 15-ounce cans chickpeas, drained and rinsed
  • 2/3 cup chopped bell pepper (mix red/yellow/orange)
  • 3/4 cup halved grape tomatoes
  • 3 green onions, sliced
  • 1/3 cup crumbled feta cheese



  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons plain yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, minced
  • 1/4 teaspoon cumin
  • salt and pepper, to taste


  1. In a large bowl, toss together the salad ingredients.
  2. In a separate bowl, whisk together the dressing ingredients.
  3. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.



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