Description
A fresh, vibrant, and no-cook Mediterranean Chickpea Salad Recipe packed with fresh vegetables, herbs, and a zesty lemon dressing. Perfect for a healthy lunch or side dish.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- 1. In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, halved Kalamata olives, and finely diced red onion.
- 2. Add the chopped fresh parsley and mint to the bowl. If using, gently stir in the crumbled feta cheese.
- 3. In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and dried oregano. Season with salt and black pepper to your liking.
- 4. Pour the dressing over the chickpea and vegetable mixture.
- 5. Toss everything gently to combine, ensuring all the ingredients are evenly coated with the dressing.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Appx. 250-300 (depending on feta)
- Sugar: 4-6g
- Sodium: 400-600mg (adjust with salt and olive reduction)
- Fat: 12-15g
- Carbohydrates: 25-30g
- Fiber: 7-9g
- Protein: 8-10g