Mediterranean Chickpea Salad with Lemon Vinaigrette
Prepare this fresh, no-cook salad featuring chickpeas, crisp vegetables, and a bright lemon-herb dressing. This recipe fits well within a Mediterranean eating plan.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Lunch
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Combine the rinsed and drained chickpeas, diced cucumber, halved tomatoes, chopped red onion, olives, parsley, and mint in a large bowl.
- In a small jar or bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until well combined to make the dressing.
- Pour the dressing over the chickpea and vegetable mixture.
- Gently toss all ingredients until everything is evenly coated.
- If using, fold in the crumbled feta cheese.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
- For a vegan option, omit the feta cheese.
- You can prepare the dressing up to two days ahead and store it in the refrigerator.
- This salad keeps well for meal prepping; store it without the dressing for up to three days, adding the dressing just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 9
- Protein: 10
- Cholesterol: 10