Description
This Mediterranean Chickpea Salad is a refreshing, healthy, and colorful dish packed with fresh vegetables, protein-rich chickpeas, and a zesty lemon dressing. Perfect as a side dish, light lunch, or a nutritious addition to any meal!
Ingredients
Units
Scale
For the Salad:
- 2 cans (15 oz/425g each) chickpeas, drained and rinsed
- 1 cup (150g) cherry or grape tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup (75g) kalamata olives, sliced
- 1/2 cup (75g) crumbled feta cheese
- 1/4 cup (15g) fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
For the Dressing:
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the Salad:
- In a large bowl, combine the chickpeas, tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint (if using).
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
- Assemble the Salad:
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Serve:
- Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld together.
Notes
- For added crunch, toss in a handful of toasted pine nuts or sunflower seeds.
- This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
- To make it vegan, omit the feta cheese or replace it with a plant-based alternative.