Description
This Mediterranean Chickpea Salad is a refreshing, protein-packed dish filled with fresh vegetables, herbs, and a zesty lemon dressing. Perfect as a side dish or a light meal.
Ingredients
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1/4 cup kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, parsley, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad ingredients and toss to combine thoroughly.
- Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a vegan version, omit the feta cheese.
- This salad can be made ahead and stored in the refrigerator for up to 4 days.
- Use English cucumber or Persian cucumbers to avoid excess seeds and water.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg
