Chickpea & Olive Salad

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I’ll be the first to admit (and you can honestly probably tell by simply scrolling through my blog and looking at the pictures of the meals that I make) that as far as ‘carb’ side dishes (aka YELLOW containers for my 21 Day Fix friends) go, I tend to go really simple with what I make…brown rice, quinoa, sweet potato, regular potato, corn during the summer…I don’t usually tend to jazz it up all too often. And beans? I hardly ever use beans as a side dish for my dinners. But beans are an awesome use for your 21 Day Fix yellow container, because not only do they pack a good bit of fiber, but they also have plenty of protein as well, which means that they’ll keep you full longer!

I actually got the idea for this recipe from a cookbook that I have called “School of Fish”, which focuses on….seafood dishes haha. And it just looked so darn delicious that I knew I had to create my own little version of it..and serve it with some salmon! I veered off from the original recipe quite a bit, and I’m really excited with how it turned out. The flavors are very Mediterranean inspired, especially using Kalamata olives! You can, of course, use a different type of olive if you prefer, but I would definitely recommend using some fresh olives (the kinds you get at the little ‘olive bar’ at the grocery store) versus using canned olives! The taste will just be much fresher that way…and we all know how obsessed I am with food tasting fresh.

Of course, this Chickpea & Olive Salad is also 21 Day Fix friendly! You knew it pretty much had to be if it was going up on my blog, right?! I’m counting it as 1 yellow container and 1/2 of an orange container. And I must say, it’s one of my new favorite yellow container uses for sure. I actually think I’m going to make up another batch of this really soon and mix some tuna into it as well to have for an easy lunch that I can bring to work and not have to worry about reheating or anything like that…plus, you can make a big batch ahead of time as part of your meal prep! But all in all, this one is for sure a winner and I will be making it again soon!

<3 Kristina

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Chickpea & Olive Salad

A simple, Mediterranean inspired chickpea & olive salad. Perfect as a side dish or light lunch.

Servings 2
Author Kristina


  • 1 cup chickpeas, rinsed & drained
  • 10 Kalamata olives, chopped
  • 2 Tbs minced parsley
  • 1 Tbs minced cilantro
  • 1/2 Tbs minced jalapeno
  • 1 clove minced garlic
  • 1/2 Tbs dijon mustard
  • Juice of 1 lemon
  • Sea salt to taste


  1. In a bowl, mix together the chickpeas, herbs, jalapeno, olives & garlic. Squeeze lemon juice over the chickpea mixture and mix in the dijon until well combined. Season to taste with sea salt & refrigerate until needed.

Recipe Notes

21 Day Fix Portion: 1 serving= 1/2 this recipe.

Container Count: 1 yellow, 1/2 orange

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