Chickpea and Bon Vinegar Salad

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A refreshing Mediterranean salad featuring chickpeas, crisp vegetables, and a bright tangy vinegar dressing. This Mediterranean-inspired vegetarian recipe, ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 medium, diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/3 cup pitted and sliced kalamata olives
• 1/4 cup chopped fresh parsley
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/3 cup sliced kalamata olives, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
3. Step 3: Pour the dressing over the chickpea mixture and toss gently to coat all ingredients evenly. Let the salad sit for 10 minutes at room temperature to allow flavors to meld before serving.