This crisp summer salad topped with flavorful lemon Kalamata olive dressing makes for the perfect appetizer or a main course. Great with grilled chicken or Pistachio Crusted Salmon on top!
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Nothing is better than delicious and healthy crunchy salad on a hot summer day. This salad and salad dressing are vegan.
If you enjoy a whole food plant based lifestyle this kalamata salad dressing can be adapted with one quick and easy substitution! I love topping this salad with Pan Seared Shrimp for some easy protein.
Not only is this an excellent salad but it is also a great side to other Greek dishes or as a stuffing in a pita or topping for hummus. Don’t forget to top it with my Vegan Bacon Bits for some extra crunch!
This Palmini Lasagna Recipe is also amazing! Low carb, keto and vegetarian! A great dinner option for the whole family.
You might also enjoy this light and healthy Salmon Sashimi with garlic ponzu as the perfect accompaniment to your lunch or dinner.
Why this recipe works
- Chickpeas are super healthy! Full of vitamins, minerals and fiber. Also high in protein which will leave you feeling full and satisfied.
- Super quick recipe can be made in less than 10 minutes. Thanks to the heartiness of the ingredients, this salad keeps well in the refrigerator.
- The combination of these crunchy vegetables and the bold Kalamata salad dressing cannot be beat. You can serve this salad as an appetizer or main course! You can also top with grilled chicken or Easy Baked Salmon.
- And just in case you have someone who is complaining in your family about all these vegetables, if you want the perfect meat dish, check out this Wagyu Ribeye with a wagyu beef bacon red wine bordelaise sauce.
Ingredients in this recipe
Mediterranean Chickpea (Garbanzo bean) Salad Ingredients
- Roma tomatoes: I recommend Roma tomatoes but you can use any tomato of choice.
- Persian cucumbers: Persian cucumbers are smaller and very crunchy. You can also use hot house or regular cucumbers. If you use a different cucumber, you can remove the seeds for more crunch.
- Onion: I recommend only sweet or red onions. Yellow onions tend to be too strong in flavor and will overwhelm.
- Chickpeas (Garbanzo Beans): Canned, drained and rinsed work perfectly. You can also use dry chickpeas and soak them. Here is a great tutorial on how to soak beans.
- Parsley (optional)
Kalamata Olive Salad Dressing Ingredients
- Lemon juice
- Extra Virgin olive oil: I recommend extra Virgin olive oil because it is rich and flavorful.
- Kalamata olives: I recommend pitted Kalamata olives (pits removed). Make sure there are no pits in the Kalamata olives. Sometimes a stray can sneak in and you don’t want to hurt your food processor/blender.
- Kalamata olive brine: Use from your jar of olives.
- Rice wine vinegar: Good seasoned rice vinegar brands that I use are Marukan Seasoned Rice Vinegar and Nakano Seasoned Rice Vinegar. You can typically find these brands in the Asian or vinegar/salad dressing section of most grocery stores. Many grocery stores also carry a store brand version of rice vinegar (ex: target).
- Salt and pepper: I recommend kosher or course ground salt and freshly ground black pepper. Flavor to your individual tastes.
How to make this recipe
- Chop and combine cucumber, tomatoes and onion.
- Rinse and drain chickpeas (Garbanzo beans) and add to salad.
- IMPORTANT: Make sure there are no pits in the Kalamata olives. Sometimes a stray can sneak in and you don’t want to hurt your food processor/blender.
- In food processor, combine lemon juice, olive oil, Kalamata olives, brine and rice wine vinegar. Blend until smooth.
FAQ and expert tips
That thick substance that the chickpeas are soaking in is also known as aquafaba. It can be used a substitution for oil in many vegan or whole food plant based recipes. It can also be whipped to make a vegan whipped cream and is even used in cocktails to produce a frothy effect.
¾ cup (4.5 oz) of dried chickpeas equals one 15 oz can.
Chickpeas and other beans such as kidney beans, soy beans, pinto beans, black beans and lima beans are great sources of protein. You can also top with sliced or crumbled hard boiled eggs, grilled chicken, salmon or steak. Quinoa is a protein packed grain that is excellent in salads.
Looking for other delicious salad and salad dressing recipes?
- Roasted Beet Salad with Goat Cheese
- Chayote Squash Salad
- This Cilantro Dressing will make your salad pop with flavor!
- Try this Ginger Dressing and you will never want store bought salad dressing again.
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Mediterranean Chickpea Salad with Kalamata Olive Salad Dressing
appetizer or a main course. Great with grilled chicken or salmon on top. Reminiscent
of delicious Greek flavors.
Equipment
- Food Processor or Blender
Ingredients
Salad
- 2 Roma Tomatoes
- 4 (Small) Persian Cucumbers (the mini ones)
- ¼ Sweet or Red Onion
- 1 can Chickpeas (Garbanzo beans)
- Parsley Optional Garnish
Dressing
- 2 tablespoon Lemon Juice
- 2 tablespoon Extra Virgin Olive Oil
- 16 Kalamata Olives
- 1 tablespoon Olive Brine
- 2 tablespoon Rice Wine Vinegar
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Chop and combine cucumber, tomatoes and onion.
- Rinse and drain chickpeas (Garbanzo beans) and add to salad.
- IMPORTANT: Make sure there are no pits in the Kalamata olives. Sometimes a stray can sneak in and you don’t want to hurt your food processor/blender.
- Combine lemon juice, olive oil, Kalamata olives, brine and rice wine vinegar. Blend
until smooth.
Notes
- Optional Additions: You can garnish with optional, parsley, mint or feta cheese. Also, you can add salt and pepper or an additional squeeze of lemon juice to suit your taste preferences.
- Substitutions or Omission: If you are whole food plant based, you can substitute the olive oil for 2 tablespoons of aquafaba (chickpea juice).
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