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Mediterranean chickpea salad in a white bowl next to a dish of kalamata dressing

Mediterranean Chickpea Salad with Kalamata Olive Salad Dressing

Crisp, refreshing salad with a lemony rich Kalamata olive dressing. Perfect for an
appetizer or a main course. Great with grilled chicken or salmon on top. Reminiscent
of delicious Greek flavors.
Course Appetizer, dinner, Main Course, Salad
Cuisine American, greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 239kcal
Author Aubrey
Cost 10


  • Food Processor or Blender



  • 2 Roma Tomatoes
  • 4 (Small) Persian Cucumbers (the mini ones)
  • ¼ Sweet or Red Onion
  • 1 can Chickpeas (Garbanzo beans)
  • Parsley Optional Garnish


  • 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


  • 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.


  1. 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.
  2. Substitutions or Omission: If you are whole food plant based, you can substitute the olive oil for 2 tablespoons of aquafaba (chickpea juice).


Calories: 239kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 598mg | Potassium: 1049mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1146IU | Vitamin C: 32mg | Calcium: 102mg | Iron: 2mg