Description
This Mediterranean Chickpea Salad is a refreshing and flavorful dish packed with protein and fresh vegetables. Perfect for a light lunch or as a side dish for a summer barbecue.
Ingredients
Scale
Salad:
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Mix Ingredients: In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and parsley.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until emulsified.
- Toss with Dressing: Pour the dressing over the salad and toss gently to coat.
- Chill and Serve: Adjust seasoning to taste and chill for 30 minutes before serving for best flavor.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, simply omit the feta or replace it with a plant-based alternative.
- Add cooked quinoa for extra protein and heartiness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 12 mg
