This Mediterranean Chickpea Salad with artichokes and sun-dried tomatoes is perfect for meal prep! Pack it in mason jars for a healthy lunch.

Three mason jars, each with a serving of Mediterranean chickpea salad.

Loaded with fresh veggies, hearty chickpeas, and tangy Mediterranean flavors, it’s a versatile dish you can enjoy on its own or as a side. Plus, it’s super quick to prepare!

Why you'll love this recipe

Healthy and filling: Packed with plant-based protein from chickpeas and plenty of veggies.
Quick to make: Comes together in just minutes—perfect for busy days.
Customizable: Swap out ingredients to suit your taste or what you have on hand.

Ingredients and substitutions

Olive oil – another neutral oil will work well like grapeseed oil, avocado oil or peanut oil.
Lemon juice – use either fresh or bottled lemon juice for this recipe.
Chickpeas – use canned chickpeas or dried bulk chickpeas (just make sure to rinse them before cooking).
Sun-dried tomatoes – jarred sun-dried tomatoes that have been julienned are best. If you’re in a pinch, roasted red peppers will provide a similar taste.
Red onion – shallots or sweet onions can replace red onions. Leave the onion out entirely if you’re not a fan.
Cherry tomatoes – cherry tomatoes or grape tomatoes are the best for salad recipes. You can also finely chop tomatoes without the seeds so the salad doesn’t get soggy.
Artichoke hearts – use fresh, defrosted or canned artichokes for this recipe. Capers would also be good or you can use another veggie of your choice.
Parsley – use finely chopped fresh parsley or dried parsley.
Dried thyme – substitute with dried oregano or Italian seasoning.

Ingredients for Mediterranean chickpea salad jars: chickpeas, olive oil, red onion, parsley, sundried tomatoes, lemon juice, artichoke hearts, cherry tomatoes and dried thyme.

How to make Mediterranean chickpea salad

Steps 1 and 2 for making Mediterranean chickpea salad jars: Prep ingredients then mix everything in a bowl.

Step 1: Prep all your ingredients.

Chop the veggies and drain the chickpeas, artichokes, and sun-dried tomatoes.

Step 2: Combine in a bowl.

Mix all the ingredients together in a large bowl

Steps 3 and 4 for making Mediterranean chickpea salad jars: Add into mason jars and store.

Step 3: Portion into jars.

Divide the salad into mason jars or airtight containers for easy storage.

Step 4: Store or serve.

Refrigerate for meal prep or enjoy fresh right away!

A big bowl of Mediterranean chickpea salad.

Recipe tips and variations

Here are a few different ways you can customize this Mediterranean chickpea salad recipe:

Serve alone or as a side: You can serve this as a side salad with chicken, lamb or fish. You could also use it to make a chickpea salad sandwich or a chickpea salad wrap!
Dress just before serving: If you're storing for meal prep, keep the dressing separate to prevent the salad from becoming soggy.
Layer for mason jars: When packing in jars, place the dressing and chickpeas at the bottom to keep veggies crisp.
Add protein: Mix in grilled chicken, shrimp, or feta cheese for extra protein.
Change up the veggies: Swap in cucumbers, cherry tomatoes, or roasted red peppers for a twist.

Frequently asked questions

Do I need to do anything to the canned chickpeas first?

Canned chickpeas are already cooked, so all you need to do is drain and rinse them before adding them to your salad with the rest of the ingredients.

Can I use dried chickpeas?

Yes! I find that using canned chickpeas is easier, but you could also cook dried chickpeas for this salad. Since you need about 3 cups of cooked chickpeas for this recipe, you'll need 1 cup of dried chickpeas. You can make them on the stovetop or in the Instant Pot.

Can I make this salad vegan?

It already is! Just double-check your sun-dried tomatoes and dressing ingredients to ensure they’re vegan-friendly.

Three mason jars being filled with Mediterranean chickpea salad.

How to store and freeze

Storing: Keep this Mediterranean chickpea salad in an airtight container or mason jars in the fridge for up to 4-5 days. To maintain the best texture, store the dressing separately and toss it in just before serving.

Freezing: This salad isn’t ideal for freezing, as the chickpeas and veggies may lose their texture when thawed. If you want to freeze a portion, freeze only the chickpeas and dressing separately, then add fresh veggies when ready to serve.