This refreshing Mediterranean salad brings together crispy chickpeas, juicy tomatoes, crisp cucumbers, briny olives, fresh herbs, and a creamy yogurt topping. It’s vibrant, nourishing, and effortless—perfect for a light lunch, healthy dinner, or meal-prep bowl.
Ingredients
Salad Base
- 1 cup roasted chickpeas
- ½ cup diced cucumbers
- ½ cup cherry tomatoes, halved
- ¼ cup Kalamata olives
- 2 tbsp red onion, finely chopped
- Fresh mint leaves
- Fresh dill
Yogurt Topping
- ½ cup thick Greek yogurt
- 1 tbsp olive oil
- ½ tsp lemon zest
- Salt & black pepper
Optional Add-ins
- Feta cheese
- Pita chips
- Roasted garlic
- Mixed greens
Instructions
1. Prepare the Chickpeas
- Toss chickpeas with olive oil, paprika, salt, and pepper.
- Roast at 220°C (425°F) for 15–18 minutes until crispy.
2. Make the Yogurt Mix
- Whisk yogurt with lemon zest, olive oil, salt, and pepper.
- Keep chilled for best texture.
3. Assemble the Salad
- Add cucumbers, tomatoes, chickpeas, olives, and onions to a bowl.
- Add plenty of mint and dill for flavor.
- Place a generous scoop of yogurt on top.
- Drizzle olive oil over the yogurt.
4. Serve
Stir everything together just before eating for the perfect creamy–crunchy bite.
Chef’s Tips
✔ Make Chickpeas Extra Crispy
Dry them completely before roasting. Moisture = soggy texture.
✔ Upgrade the Yogurt
Add ½ tsp garlic paste or smoked paprika for a richer Mediterranean flavor.
✔ Add Crunch
Pita chips, toasted peanuts, or seeds elevate the salad beautifully.
✔ Make It a Full Meal
Serve with grilled chicken, salmon, or warm couscous.
✔ Keep It Fresh
Add herbs at the end—they lose flavor if mixed too early.