Mediterranean Chickpea Salad

Bright, fresh, and bursting with flavor! This Mediterranean chickpea salad is the perfect side dish or light meal. Ready in minutes!

5 from 1 vote

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Prep Time 10

Total Time 10

Course Lunch, Main Course, Salad

Cuisine Mediterranean

Servings

Calories 319 kcal

Equipment

Ingredients

Balsamic Vinaigrette:

60 Milliliters Extra virgin olive oil
1 Tablespoon Lemon juice
1 Tablespoon Balsamic vinegar
1 Teaspoon Dijon mustard
Pinch Sea salt
Pinch Ground black pepper

Chickpea Salad:

250 Grams Chickpeas drained and dried
150 Grams Cherry tomatoes chopped
1 Small Red onion chopped
150 Grams Cucumber 1 cup (cubed)
100 Grams Feta cheese crumbled
15 Grams Parsley 1/2 cup (chopped)

Instructions

Make the dressing by combining the olive oil, balsamic vinegar, lemon juice, Dijon mustard, sea salt, and black pepper in a jar.
60 Milliliters Extra virgin olive oil, 1 Tablespoon Lemon juice, 1 Tablespoon Balsamic vinegar, 1 Teaspoon Dijon mustard, Pinch Sea salt, Pinch Ground black pepper
Seal the jar and shake vigorously until well blended.
In a large mixing bowl, combine the chickpeas, red onion, cucumber, cherry tomatoes, feta cheese, and parsley.
250 Grams Chickpeas, 150 Grams Cherry tomatoes, 1 Small Red onion, 150 Grams Cucumber, 100 Grams Feta cheese, 15 Grams Parsley
Pour the vinaigrette over the salad. Toss gently but thoroughly to ensure all ingredients are coated in the dressing.
For an even more flavorful salad, cover and let it sit for 30 minutes to an hour, allowing the ingredients to marinate and the flavors to meld.
Serve at room temperature or chilled, and enjoy!

Notes

Tips and Tricks

For the best texture, dry the chickpeas thoroughly after draining to prevent excess moisture in the salad.
Use freshly chopped herbs for maximum flavor. Flat-leaf parsley works beautifully here.
Adjust the seasoning to your preference, a touch more salt or pepper can enhance the dish if needed.
Feel free to add extras like olives, roasted red peppers, or a sprinkle of smoked paprika for added Mediterranean flair.
Leftovers can be stored in the refrigerator for up to 2 days, though the cucumbers may lose their crunch over time.

Nutrition

Calories: 319kcalCarbohydrates: 24gProtein: 10gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 22mgSodium: 312mgPotassium: 401mgFiber: 6gSugar: 6gVitamin A: 650IUVitamin C: 19mgCalcium: 177mgIron: 3mg

Keyword chickpeas, easy to make, healthy, healthy eating, healthy lifestyle, healthy lunch, healthy recipe, healthy recipes, salad, summer salad

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