Description
A refreshing and easy 10-minute Mediterranean chickpea salad featuring a colorful mix of vegetables, tangy feta cheese, and a zesty homemade dressing. Perfect for a light lunch or side dish.
Ingredients
Scale
For the Chickpea Salad
- 2 (15-ounce) cans chickpeas, drained and rinsed well
- ¾ cup chopped cucumber
- ⅔ cup sliced cherry tomatoes
- ½ cup chopped red bell pepper
- ⅓ cup sliced kalamata olives
- ¼ cup chopped red onion
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
For the Dressing
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare Salad Ingredients. Assemble the chickpeas, chopped cucumber, sliced cherry tomatoes, chopped red bell pepper, sliced kalamata olives, chopped red onion, crumbled feta cheese, and chopped fresh parsley in a large mixing bowl.
- Make the Dressing. In a mason jar fitted with a lid, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, kosher salt, and ground black pepper. Seal and shake vigorously until the dressing is well emulsified.
- Toss the Salad. Pour the prepared dressing over the assembled salad ingredients and toss gently to combine all flavors evenly.
- Serve. Serve the salad cold or at room temperature according to preference.
Notes
- Use low-sodium canned chickpeas and rinse them thoroughly to enhance flavor and reduce saltiness.
- Feel free to substitute or add other veggies such as chopped carrots, celery, bell peppers, or green olives for variety.
- For added protein, mix in cooked chicken or canned tuna to make it more filling.
- This salad is best served the day it is made but can be stored in the refrigerator for up to 3 days.
- To make vegan, omit the feta cheese or substitute with vegan soft crumbled cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 12 mg
