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A big bowl of Mediterranean chickpea salad.
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4.66 from 55 votes

Mediterranean Chickpea Salad {Meal Prep}

This Mediterranean Chickpea Salad with artichokes and sun-dried tomatoes is perfect for meal prep! Pack it in mason jars for a healthy lunch.
Prep Time15 minutes
Total Time15 minutes
Course: Main Dish, Salad
Cuisine: American, Mediterranean
Servings: 5 servings
Calories: 224kcal

Ingredients

  • 2 tbsp olive oil
  • 1/4 cup lemon juice
  • 2 cans chickpeas, drained and rinsed
  • 1/4 cup julienned sun-dried tomatoes, packed in oil and rinsed
  • 1 small red onion, sliced
  • 1/3 cup cherry tomatoes, sliced
  • 1 can artichoke hearts, rinsed and chopped
  • 1/3 cup parsley, finely chopped
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp pepper (optional)

Instructions

  • Mix all ingredients together in a large bowl. Divide evenly among 5 small mason jars (the ones I use are for jams - for a larger portion size, double the recipe and keep in large mason jars!). Keep refrigerated up to 5 days.

Video

Notes

If you’re using dried chickpeas, make them on the stovetop or in the Instant Pot.
Add in more toppings like olives, zucchini, bell peppers, feta cheese or goat cheese.
Use this chickpea salad to make a chickpea salad sandwich or chickpea salad wrap.
Cut down on the portion size and serve as a side salad with chicken, lamb or fish.
Store this salad in mason jars in the fridge for up to 5 days then eat cold.

Nutrition

Calories: 224kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 453mg | Potassium: 168mg | Fiber: 11g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 9.1mg | Calcium: 70mg | Iron: 5.2mg