I love making salsa in the summer with fresh fruits and veggies. This time I wanted to incorporate cucumbers and cherry tomatoes which we have a lot of right now in the garden. I loaded this salsa up with tons of greek flavors! Tomatoes, olives, red onions, chickpeas and cucumbers are all tossed together with a drizzle of lemon juice and olive oil. It’s light, healthy and uses up a lot of summer vegetables and herbs.
This mediterranean greek salad takes less than 10 minutes to throw together. Chop up all of the veggies, toss with some lemon juice, olive oil and serve!
The full ingredient list and measurements are listed in the printable recipe below.
- Chickpeas: Are a rich source of vitamins and fiber. I love using chickpeas in this recipe however you can substitute cannellini beans or black beans instead.
- Veggies: Tomatoes, cucumbers and red onion are added.
- Olives: I like to use black olives however kalamata or green olives can also be used.
- Fresh Parsley: You can substitute 1 teaspoon dried parsley in place of the fresh.
- Lemon juice: Adds a nice tang and acidity to the salad. If you don’t have any lemon juice on hand substitute lime juice, apple cider or red wine vinegar.
- Olive oil: Along with lemon juice create a light and healthy dressing for the salad.
How to make Mediterranean Salsa
This salsa only take 10 minutes to make! Simply add all of the ingredients to a medium bowl. Toss to combine. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve. That’s it! Store in an airtight container in the refrigerator for up to 4 days.
Can this be made ahead of time?
Absolutely! I find this mediterranean chickpea salsa is best served cold. I like to make this salsa a day or two ahead to let the flavors develop!
- Feel free to add some crumbled feta cheese on top. (Just keep in mind the recipe will not be vegan if you add in cheese)
- Add some slivered almonds, chopped walnuts, or pine nuts for crunch.
- Substitute fresh oregano in this salad if you have fresh! I use a couple sprigs of fresh oregano.
- For some heat try adding in diced jalapeno or crushed red pepper flakes.
- Use whatever vegetables you have on hand. You can substitute any of the vegetables with red bell pepper, celery or carrots.
- This salad is delicious on its own however you can serve this on a bed of romaine, spinach or mixed greens!
Optional Add In’s
- Roasted Red Peppers
- Fresh Mint
- Hard Boiled Egg
What to serve with this Mediterranean Salad
- Greek Kale Quinoa Salad
- Hummus (I love Inspired Taste’s recipe!)
- Chicken Shawarma
- Greek Hummus Phyllo Bites
- Grilled Sweet Potato Wedges
- Easy Grilled Steak Kabobs
- The BEST Grilled Chicken
- Honey Garlic Salmon
Here are some more Easy Healthy Recipes to try!
- Strawberry Spinach Salad with Creamy Poppyseed Dressing
- Summer Fruit Salad with Mint and Lime Juice
- Easy Berry Fruit Salad
- Mexican Salmon Salad
- Easy Mexican Kale Salad
- Chopped Kale and Quinoa Salad
- 1 10.5 ounce can chickpeas, drained
- 1 clove garlic minced
- 1/2 cup cucumber diced
- 1 cup tomato diced
- 1/2 cup olives diced
- 1/4 cup red onion diced
- 1 tablespoon parsley chopped
- 1/4 teaspoon dried oregano
- 1 tablespoon basil chopped
- 1 tablespoon lemon juice
- 1 tablespoons extra virgin olive oil
- salt and pepper to taste
- Add chickpeas, garlic, cucumber, tomato, olives, red onion, parsley, dried oregano, basil, lemon juice and extra virgin olive oil to a medium bowl. Toss to combine.
- Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.