Description
This Mediterranean Chickpea Salad is a refreshing and flavorful dish that’s perfect for a light meal or a side dish. Packed with protein-rich chickpeas, crisp vegetables, tangy olives, and creamy feta, all tossed in a zesty herb-infused dressing, this salad is a delightful blend of Mediterranean flavors.
Ingredients
Scale
Chickpea Salad:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Ingredients: In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta, and parsley.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well blended.
- Toss and Chill: Pour the dressing over the salad ingredients and toss gently until evenly coated. Chill for at least 30 minutes before serving to allow the flavors to blend.
- Serve: Serve cold as a side dish or light main course.
Notes
- You can substitute fresh oregano for dried if available.
- For a dairy-free option, omit the feta or replace it with a dairy-free cheese alternative.
- This salad stores well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
