This Sundried Tomato and Olive Chickpea Salad is a simple weekday salad that can be made in just about 10 minutes. It's refreshing and so flavorful and keeps for a few days in the fridge for easy lunches.
This is my current favorite salad. Actually, I thought about calling the recipe, "These are a few of my favorite things," because that's exactly what this salad is. Nobody in my family likes olives and other umami-packed ingredients, so I turn to lunches to satisfy this craving, and that's what this chickpea salad is all about for me!
I love it because it takes just a few minutes to assemble, is completely customizable based on what I have on hand or my current cravings, and lasts several days in the refrigerator.
I usually eat it plain, sometimes over some crunchy lettuce, or my new favorite way: on a piece of sourdough toast with a little spread of Boursin cheese.
So let's get to making it! The text below offers some tips for making it, or you can scroll down to the bottom for the complete recipe.
Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- oil-packed sundried tomatoes (this is important can cannot be substituted)
- red wine vinegar
- canned chickpeas
- medium pitted black olives
- bell pepper
- green onions
- European cucumbers (I really, really recommend these here, as the delicate flavor works well in this salad)
This salad is easily changed based on your favorite add-ins, with the exception of the oil-packed sundried tomatoes. However, the ingredients were specifically chosen to extend the life of the salad over a couple of days. Nearly all ingredients will keep well together so the salad can be eaten throughout the week for lunches.
Adding ingredients like fresh tomatoes will water down the salad and it won't taste as good on day 2. If you want to add fresh tomatoes, it's best to use cherry tomatoes, which have less water to them.
How Long Will It Last?
Now I'm not advising this, but I've kept this in my fridge and consumed it happily over a week. Because of the added ingredients, it does keep well. But it's best consumed within 3-4 days.
More Salad Recipes
- Couscous Salad with Tomatoes, Cucumbers and Feta
- John's Goat Cheese Salad
- Cucumber Avocado Salad
- Simple Coleslaw with Dill
Making the recipe? Be sure to leave a comment with a star review on your experience! Have a question? Leave a comment below and I'll get back to you as quickly as I can!Print
This Sundried Tomato and Olive Chickpea Salad is a simple weekday salad that can be made in just about 10 minutes. It's refreshing and so very flavorful and keeps for a few days in the fridge for easy lunches. You'll need oil-packed sundried tomatoes for this recipe, as it uses both the oil and the sundried tomatoes in it.
- 4 tablespoons drained sundried tomato oil
- 2 tablespoons red wine vinegar
- Salt and pepper
- 1 (14.5 ounce) can cooked chickpeas, drained and rinsed
- ⅓ cup diced sundried tomatoes
- 1 (14.5 ounce) can medium black olives, pitted, drained
- ½ cup crumbled feta
- 1 bell pepper, diced
- 1 medium european cucumber, diced
- 2 green onions, chopped
- ½ cup chopped parsley
- In a large bowl, whisk together sundried tomato oil, red wine vinegar, and salt and pepper to taste.
- Add in the remaining ingredients and toss to combine. Taste, and adjust seasoning.
- Serve at room temperature, or cold.
This salad will keep well for several days, or more, but is best consumed within 3-4 days.
Keywords: Chickpea Salad