Description
A quick, flavorful, and healthy Mediterranean chickpea salad recipe that comes together in just 10 minutes. Perfect for lunches, sides, or light dinners.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped bell pepper (any color)
- 1/4 cup Kalamata olives, halved or chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional additions: crumbled feta cheese, chopped cherry tomatoes, red pepper flakes
Instructions
- 1. In a medium bowl, combine the rinsed and drained chickpeas, chopped cucumber, chopped red onion, chopped bell pepper, and halved Kalamata olives.
- 2. Add the chopped fresh parsley and mint (if using) to the bowl.
- 3. In a small separate bowl or directly over the salad ingredients, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano.
- 4. Pour the dressing over the chickpea mixture. Season with salt and freshly ground black pepper to your liking.
- 5. Gently toss all the ingredients together until everything is well combined and coated with the dressing.
- 6. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice if desired.
Notes
Best consumed within 3-4 days. Store leftovers in an airtight container in the refrigerator. Stir before serving as dressing may separate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: Approximately 200-250 (will vary based on specific ingredients and optional additions)
- Sugar: Approximately 4-6g
- Sodium: Approximately 300-500mg (will vary based on olives and added salt)
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 7-10g
- Protein: Approximately 6-8g