Mediterranean Chickpea Salad

Total Time
Prep 8 hrs
Cook 2 hrs

This is one of my new favorite things to eat. If I want to make this non-dairy I just use some Tofutti sour cream. Prep and cooking time are if using dried chickpeas. If using canned chickpeas the time is minimal.

Ingredients Nutrition


  1. Pick over the dried chickpeas, wash, and soak for several hours or overnight in 5 cups water.
  2. Drain and place in a large pot with 6 cups fresh water.
  3. Bring to a boil, cover and reduce heat.
  4. Cook 1 to 2 hours, until soft; drain.
  5. If using canned beans, drain, rinse and heat through.
  6. Drain the cooked beans and place in large bowl.
  7. Toss with red onion, celery, radishes, green pepper, parsley and thyme.
  8. In smaller bowl, combine lemon juice, red wine vinegar, garlic, mustard, sugar and yogurt, stirring well to mix.
  9. Pour over the chick pea mixture and toss gently.
  10. Season with freshly ground pepper.
  11. Serve immediately.
Most Helpful

I made this for our barbecue yesterday and it was a hit all around! Absolutely delicious and so easy. I halved the recipe since we had so many salads and used canned chickpeas. I did't heat them as stated, basically because I didn't read that part of the recipe! I also used fat free sour cream instead of the yogurt, just because it's what I had on hand. The only addition was some dried greek seasonings because I did't have any thyme and some diced tomato because I had an abundance of them. Superb and very well liked. Thanks!

Love2Eat July 02, 2003

Really nice and unusual salad! The only change I made was to use a bit of onion salt instead of sliced red onions but I think it didn't make much difference :) Thanks!

sonya/art December 13, 2012

Now that this salad has been marinating in the fridge for a couple of days, the dressing is much better. I think I should cut down on the parsley (by half) next time, but this salad is pretty good after marinating for at least a day.

Chef Patience November 19, 2004