Mediterranean Chickpea Salad
Mediterranean chickpea salad made with chickpeas, fresh veggies, feta, olives, and a zesty lemon herb dressing. It’s fresh, healthy, and easy to make.
Servings: 6 servings
Ingredients
For The Salad:
- 2, 15.5-ounce cans of chickpeas (garbanzo beans) rinsed and drained
- 1 cup diced cucumber
- 1 cup diced red bell pepper
- 1 cup cherry tomatoes quartered
- 3 ounces crumbled light feta cheese
- 1/4 cup diced red onion
- 1/4 cup pitted kalamata olives chopped
For The Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove crushed
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
- Rinse and drain the chickpeas. Pat them dry with paper towels to remove excess moisture, then place them in a large bowl.
- Add the diced cucumber, diced red bell pepper, quartered cherry tomatoes, crumbled light feta cheese, diced red onion, and chopped Kalamata olives to the bowl. Toss gently to combine.
- In a separate small bowl, whisk together the lemon juice, olive oil, crushed garlic, Dijon mustard, oregano, basil, parsley, salt, and pepper until combined.
- Pour the dressing over the salad and toss thoroughly until everything is evenly coated. Serve immediately, or transfer to an airtight container and refrigerate for at least 30 minutes, or until ready to serve, to let the flavors meld together.
Video
Notes
- Chickpeas: You can substitute the chickpeas with white beans, like cannellini or Great Northern beans, for a slightly creamier texture and milder flavor.
- Olives: You can swap the Kalamata olives for any olives you love. Green olives, black olives, or a mix of different kinds all work well.
- Storage: Store any leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 217kcal | Carbohydrates: 27.8g | Protein: 9.8g | Fat: 8.3g | Saturated Fat: 2.7g | Cholesterol: 13mg | Sodium: 283mg | Fiber: 7.2g | Sugar: 7g