Hearty chickpeas form the base of this bright, Mediterranean-style salad, tossed with crisp English cucumber, juicy cherry tomatoes, thin ribbons of red onion, and briny Kalamata olives. A quick dressing of extra-virgin olive oil, red wine vinegar, fresh lemon juice, oregano, and garlic gets whisked until glossy, then poured over everything for a punchy, herby coating in every bite. Fresh parsley adds a clean, peppery finish, and a short rest at room temperature lets the flavors settle before serving. It's satisfying enough for a full lunch or a hearty side, packed with plant-based protein and texture from the chickpeas and olives. This one comes together in minutes and holds up well in the fridge, making it an easy go-to for a vegan spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper until the dressing is uniform and slightly emulsified.
In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and parsley.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
