Chickpea and Bon Vinegar Salad
A refreshing Mediterranean salad featuring chickpeas, crisp vegetables, and a bright tangy vinegar dressing. This mediterranean-inspired vegetarian (mediterranean) 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Chickpea and Bon Vinegar Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Bon Vinegar Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.
Can I substitute ingredients in Chickpea and Bon Vinegar Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Bon Vinegar Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chickpea and Bon Vinegar Salad?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
