Mediterranean Chickpea Salad with Vinaigrette

This Mediterranean Chickpea Salad recipe is a combination of 3 simple recipes that all come together into a beautiful salad. This dish was served at the Mediterranean Diet Round Table Conference which is an event held with talks from experts on the Mediterranean Diet. A team of chefs headed by Chase Sobelman prepared breakfast and lunch for the conference, and this was one of our favorite recipes served at lunch. The radishes, carrot, and radicchio give a refreshing crunch to the salad. The parsley, oregano, and herbs add freshness. The citrus vinaigrette adds tang and some needed moisture. The Mediterranean spice blend gives undertones of smokiness and earthiness that make this a complete salad. Click on the links below for the 2 other recipes needed to make this Mediterranean chickpea salad.


Citrus Vinaigrette Recipe

This is a tart and tangy citrus vinaigrette that goes with the Mediterranean Chickpea Salad. This recipe is extremely simple to make. If you don’t have a blender or food processor, you can whisk in the extra virgin olive oil until it’s completely incorporated. This is perfect on a simple salad, or even use it as a marinade for grilling.


Mediterranean Spice Blend Recipe

Not only does this Mediterranean spice blend work in salads like our Chickpea Salad with Citrus Vinaigrette, it is also an amazing dry rub for meat and fish. The toasted cumin seeds and smoked paprika give this spice blend an unbelievable smokey and earthy flavor.

Mediterranean Chickpea Salad with Gremolata and Citrus Vinaigrette


Mediterranean Chickpea Salad with Gremolata and Citrus Vinaigrette

Mediterranean Chickpea Salad with Citrus Vinaigrette

Chase Sobelman
4.34 from 3 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 329 kcal


  • 3.5 cups cans chickpeas, rinsed
  • 1/2 shallot, diced
  • 1/2 tsp Mediterranean Spice Blend
  • 3/4 cup citrus vinaigrette
  • 1 bunch fresh parsley, chopped
  • 1/4 cup fresh oregano, chopped
  • 1/2 head radicchio, sliced thin
  • 1 carrot, julienned
  • 2 radishes, julienned
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 orange zest
  • 1/2 lemon zest
  • 1 small clove garlic, minced
  • 1 tbsp grated parmigiano regiano cheese


  • Drain and rinse chickpeas.
  • Once drained, combine chickpeas with rest of ingredients. Stir well.
  • Marinate for at least 4 hours, but up to overnight.


Calories: 329kcalCarbohydrates: 24gProtein: 6gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 753mgPotassium: 336mgFiber: 6gSugar: 7gVitamin A: 2566IUVitamin C: 18mgCalcium: 98mgIron: 3mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Chase Sobelman
Chase is currently the Managing Director/Executive Chef of Franklin and Murray Colleges at Yale University. She graduated in 1998 from The Arts Institute at the New York Restaurant School. She has worked at restaurants such as Nobu and Next Door Nobu (3 Star NY Times), Tribeca Grill, Roy’s New York, and Schaeffer City Oyster Bar and Grill.
Mediterranean Living

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