Regional Mediterranean Chickpea Salad with Preserved Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A bright and refreshing Mediterranean chickpea salad tossed with crisp vegetables and a zesty preserved lemon vinaigrette capturing regional flavors. This mediterranean-inspired vegetarian (vegetarian) ready in about 15 minutes pairs canned chickpeas, drained and rinsed, medium cucumber, diced, cherry tomatoes, halved 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.

Ingredients

• 1 1/2 cups canned chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh parsley, chopped
• 2 tbsp preserved lemon, finely chopped
• 3 tbsp extra virgin olive oil (regional if possible)
• 2 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large mixing bowl, combine 1 1/2 cups drained and rinsed canned chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 2 tbsp finely chopped preserved lemon, 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the vinaigrette over the chickpea and vegetable mixture and toss gently to combine all ingredients evenly.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.