Mediterranean Chickpea Chopped Salad 

  • Prep Time: 15 to 20 minutes
  • Total Time: 20 to 25 minutes









Serves 4 as a main dish and 6 as a side dish

Print recipe


  • 1 can chickpeas, drained and rinsed 
  • 1 cucumber, diced 
  • 1 cup cherry tomatoes, halved 
  • 1/2 red onion, minced 
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup Kalamata olives, chopped 
  • Feta cheese, crumbled 
  • Salt and pepper to taste 


  •  3 tbsp FRENCH PANTRY EVOO  
  •  2 tbsp FRENCH PANTRY Mango Balsamic vinegar 
  •  1 tsp French Pantry Herbs de Provence  mustard 
  •  1/2 tsp FRENCH PANTRY Chicken Herb Blend 
  •  FRENCH PANTRY Sel Gris Salt
  •  FRENCH PANTRY Tellicherry Pepper



  1. Using the Eco Chop, chop the cucumber into small pieces. Then, use the Eco Chop to chop the red onion and parsley finely. Use the Mini Chopper to mince and finely chop the olives.
  2. Combine the chickpeas, diced cucumber, halved cherry tomatoes, minced red onion, parsley, and Kalamata olives in a large bowl.
  3. In a separate bowl, whisk together the FRENCH PANTRY EVOO, balsamic vinegar, Herbs de Provence mustard, Herb Blend, salt, and pepper to create the dressing.
  4. Toss the salad with the dressing, and top with crumbled feta cheese before serving.

Enjoy this Mediterranean chopped delight from our bon COOK kitchen to yours!

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