Serving bowl of Mediterranean Chickpea Salad with serving utensils on the side
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Mediterranean Chickpea Salad with Carrots

Mediterranean Chickpea Salad with Carrots is a Greek-inspired vegan recipe featuring spinach and Kalamata olives in a light dressing.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 379kcal
Author Amy Katz
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Recommended Equipment


  • 1 can chickpeas (15 ounces) rinsed and drained
  • 1 cup carrots peeled and shredded
  • 1 cup baby spinach roughly chopped (or substitute shredded lettuce)
  • ¼ cup Kalamata olives sliced
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • salt and pepper to taste


  • Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
  • Mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
  • Pour the dressing over and salad and toss well to coat.
  • Taste and adjust for salt and pepper, as needed. Serve.


This salad tastes best served immediately. If making it in advance, keep the dressing separate from the salad until you're ready to eat.
Calories: 379kcal | Carbohydrates: 38g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Sodium: 949mg | Potassium: 615mg | Fiber: 13g | Sugar: 3g | Vitamin A: 12200IU | Vitamin C: 10.9mg | Calcium: 124mg | Iron: 3.4mg
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Course: Salad
Cuisine: Mediterranean
Keyword: Mediterranean Chickpea Salad