Mediterranean Chickpea Salad

A light, customizable, protein-packed meal ready in just 20 minutes.

During my recent detox, this recipe quickly became a go-to favorite. It's incredibly easy to throw together, loaded with fresh vegetables, and satisfying without being heavy. Plus, it's endlessly adaptable—whether you're in the mood for a plant-based lunch or something heartier for dinner.

I love serving it over shredded lettuce, in crisp lettuce boats, or tossed into a bowl for a quick and nourishing meal. Don’t like cucumbers? Leave them out. Prefer chicken over chickpeas? Go for it. This is one of those meals that adapts to meet you where you are.

Time Required

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings

  • Makes 2 generous servings (or 3 lighter ones)

Ingredients

(Feel free to adjust based on what you have on hand!)

  • 1 can chickpeas, rinsed and drained

  • 2 mini cucumbers, diced

  • 1 handful cherry tomatoes, halved or diced

  • 1 red bell pepper, sliced

  • Lettuce

    • For salad: about 2 cups, shredded

    • For boats: 6 large leaves

  • 2 tbsp hummus

  • 2 tbsp olive oil (divided)

  • Garlic powder

  • Onion powder

  • Salt & pepper, to taste

Optional:

  • Sprouts for topping

  • Swap chickpeas with shredded chicken or roasted tofu for variation

Instructions

  1. Preheat the oven to 375°F (190°C).

  2. In a small bowl, mix 1 tbsp olive oil with a pinch each of salt, pepper, garlic powder, and onion powder. Adjust seasonings to your taste.

  3. Toss the sliced red bell pepper in the seasoned oil mixture, then spread it on a baking sheet.
    Roast for 10 minutes, until slightly softened and beginning to brown at the edges.

  4. While the bell pepper is roasting, prep the base:

    • If using lettuce boats, wash and dry the leaves.

    • For a salad or bowl, shred the lettuce and divide it between bowls.

  5. Assemble: Top your lettuce with chickpeas, cherry tomatoes, diced cucumbers, and the roasted bell peppers once they're done.

  6. In a small bowl, whisk together the hummus and remaining 1 tbsp olive oil to create a creamy dressing. (Add a splash of water for a thinner consistency.)

  7. Drizzle the hummus dressing over the bowls or boats. Top with sprouts if you're feeling fancy (or extra hungry).

Notes & Variations

  • This makes 2 hearty servings, but I sometimes stretch it to 3 lighter portions depending on my hunger.

  • It keeps well in the fridge, so it’s a great make-ahead option for lunch the next day.