Mediterranean Chickpea Salad (Printable)
Protein-packed chickpeas with crisp vegetables in zesty Mediterranean dressing. Ready in 15 minutes.
# What You'll Need:
→ Vegetables & Legumes
01 - 2 cans chickpeas, drained and rinsed
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - ½ cup red bell pepper, diced
05 - ¼ cup red onion, finely chopped
06 - ¼ cup Kalamata olives, pitted and sliced
07 - ¼ cup fresh parsley, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 clove garlic, minced
11 - ½ tsp dried oregano
12 - ¼ tsp sea salt
13 - ⅛ tsp freshly ground black pepper
→ Optional Additions
14 - ¼ cup feta cheese, crumbled
15 - 2 tbsp fresh mint, chopped
# Directions:
01 - Combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and fresh parsley in a large salad bowl.
02 - Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle with crumbled feta cheese and fresh mint if desired before serving.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld together.
# Expert Tips:
01 -
- It comes together in literally 15 minutes with zero cooking required
- The flavors actually get better as it sits, making it perfect for meal prep
- Its one of those rare salads that leaves you feeling satisfied and energized
02 -
- Dry your chickpeas thoroughly after rinsing or the dressing will slide right off instead of coating them
- Let the dressed salad sit for at least 10 minutes before serving to let the flavors really develop
- The onion can be intense if you are sensitive, so soak the chopped onion in cold water for 10 minutes then drain before adding
03 -
- Use the best olive oil you can afford since it is a prominent flavor
- Taste and adjust the acid before serving, lemon brightness can vary by fruit