No-Cook Sheet Pan Tender Tangy Mediterranean Chickpea Salad (Gluten-Free)

Sara Coleman

This vibrant, no-cook salad combines tender chickpeas with crisp vegetables and a zesty lemon-herb dressing, all tossed together on a sheet pan for easy mixing and serving. It's a refreshing, gluten-free meal prep staple perfect for warm days.

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Prep Time 15

Total Time 15

Servings 4 servings

Calories 320 kcal

Ingredients

2 cup canned chickpeas rinsed and drained well
1 cup cucumber diced, about 1 medium
1 cup cherry tomatoes halved
0.5 cup red onion thinly sliced
0.5 cup kalamata olives pitted and halved
0.25 cup fresh parsley chopped
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp salt
0.5 tsp black pepper

Notes

Storage: Keep refrigerated in an airtight container for up to 4 days. The flavors improve over time. Make-Ahead: This salad is perfect for meal prep; prepare it up to a day in advance. Variations: Add 1/2 cup crumbled feta cheese (omit for vegan) or 1/4 cup chopped fresh mint. For extra protein, add 1 cup of cooked quinoa. Serving Suggestion: Serve as a main dish or as a side with grilled chicken or fish.