Description
A quick and flavorful 10-minute Mediterranean Chickpea Salad combining fresh vegetables, olives, feta, and a zesty dressing for a healthy and satisfying dish suitable for lunch or a light dinner.
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
- Assemble Salad: Combine all the chickpea salad ingredients in a large mixing bowl.
- Prepare Dressing: Add all dressing ingredients to a mason jar with a lid and shake vigorously until emulsified.
- Dress Salad: Pour the dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Serve: Serve the salad chilled or at room temperature immediately, or refrigerate for later.
Notes
- Use low-sodium chickpeas and rinse them well to enhance their flavor and reduce saltiness.
- Feel free to swap vegetables – chopped carrots, celery, other bell peppers, or green olives work well.
- Add protein such as cooked chicken or tuna to make the salad heartier.
- Best eaten the day it is made, but can be stored in the fridge for up to 3 days.
- Make it vegan-friendly by omitting feta or substituting with vegan 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: 25 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
