This Mediterranean salad is full of protein, thanks to the chickpeas and will keep you full for hours. This hearty salad is perfect for both lunch and dinner and is a good option when meal prepping in bulk for the week ahead. Customise the ingredients to suit the whole family.



  • 400g can chickpeas, rinsed, drained
  • 100g feta, crumbled
  • 40g (1/4 cup) pitted Sicilian olives, quartered
  • 200g grape tomatoes, halved
  • 1 red onion, finely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 Lebanese cucumber, quartered lengthways
  • ½ cup chopped fresh continental parsley leaves
  • ½ cup chopped fresh basil leave


  • 1 garlic clove
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard



  • To make the dressing, place the garlicolive oillemon juicevinegar and mustard in a bowl and stir briskly. Set aside for 10 minutes to allow the flavours to develop.

  • Combine the chickpeastomatofetaoliveonioncapsicumcucumberparsley and basil in a large bowl. Add the dressing to the salad. Season. Toss to combine. Serve immediately. Enjoy!