Description
A refreshing Mediterranean Chickpea Salad packed with vibrant vegetables and a zesty dressing, perfect for a light meal or side dish.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1½ cups cherry tomatoes, halved
- 1 cucumber, diced
- ½ small red onion, finely sliced
- ½ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them dry with paper towels to remove excess moisture.
- In a large bowl, add the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and mint.
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper.
- Pour the dressing over the chickpea mixture. Toss gently until everything is evenly coated.
- Gently fold in the crumbled feta cheese so it doesn’t break apart too much.
- Cover and refrigerate for at least 30 minutes. This allows the flavors to blend.
- Give the salad another gentle toss before serving. Add a little extra lemon juice or olive oil if desired.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- This salad can be made a day in advance for even better flavor.
- Feel free to add other vegetables like bell peppers or radishes for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg