I have a confession: this Greek Chickpea Salad is my absolute favorite. I make it several times a week, and it’s just as perfect for a quick solo lunch as it is for sharing at the table. Simple, vibrant, and endlessly satisfying, it’s also one of the biggest crowd-pleasers at my Mediterranean diet classes.

Chickpeas—like most beans—are true superfoods. They’re packed with protein and fiber, and they support everything from blood sugar balance to cholesterol management to inflammation. When you pair them with a high-quality extra virgin olive oil, the benefits multiply—delicious proof that healthy food can be full of flavor and joy.

This salad brings it all together: creamy chickpeas, crisp vegetables, briny feta, and the bright lift of balsamic-pickled red onions. It’s fresh, colorful, and deeply nourishing—Mediterranean eating at its best.

DRESSING

• 2 tablespoons Meyer Lemon EVOO
• 2 tablespoons Lemon Cucumber White Balsamic
• 2 tablespoons fresh lemon juice
• 1 garlic clove, grated
• 1 teaspoon Dijon Mustard
• 1 teaspoon sea salt
• Cracked Black Pepper

SALAD

• 3 cups chickpeas, drained and rinsed
• 2 cups mixed yellow and red grape tomatoes, halved
• ½ English cucumber, diced
• ½ cup White Balsamic Pickled Red Onions
• ½ cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• ¼ cup chopped fresh mint, plus whole mint leaves for garnish

In a large bowl, whisk together the olive oil, balsamic, lemon juice, garlic, mustard, salt, and several grinds of pepper.

Add the chickpeas, tomatoes, cucumber, pickled onions, feta and olives and toss to coat. Toss in the parsley, dill, and mint.

Season to taste, garnish with fresh mint leaves, and serve.

Delicious with orzo, quinoa or couscous.

BALSAMIC PICKLED ONIONS

• 1 small red onion
• 1 cup Premium Gold White Balsamic
• 1 cup water
• 1 tablespoons sea salt
• 1 garlic cloves
• 1/2 teaspoon peppercorns
• Thinly slice the onions, then place in a 16-oz. jar.
• Add the garlic and peppercorns.

Heat the Premium Gold White Balsamic, water, and salt in a medium saucepan over medium heat. Bring to a quick boil , then let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.