Mediterranean Chickpea Salad (Print version)

Protein-rich chickpeas with crisp vegetables in zesty Mediterranean dressing

# What you need:

→ Vegetables & Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1 pint cherry tomatoes, halved
03 - 1 large cucumber, diced
04 - ½ large red bell pepper, diced
05 - ¼ small red onion, finely chopped
06 - ¼ cup Kalamata olives, pitted and sliced
07 - ¼ cup fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 clove garlic, minced
11 - ½ tsp dried oregano
12 - ¼ tsp sea salt
13 - ⅛ tsp freshly ground black pepper

→ Optional Additions

14 - ¼ cup feta cheese, crumbled (omit for vegan)
15 - 2 tbsp fresh mint, chopped

# Directions:

01 - In a large salad bowl, combine chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, and parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
03 - Pour the dressing over the salad ingredients. Toss gently to combine and coat everything evenly.
04 - If desired, sprinkle with feta cheese and fresh mint before serving.
05 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert advice:

01 -
  • It actually gets better after a few hours in the fridge, making it perfect for meal prep or potlucks
  • The combination of crisp vegetables and creamy chickpeas satisfies that crunch craving while keeping you full for hours
02 -
  • The salad needs at least 30 minutes in the refrigerator for the flavors to really develop and marry together
  • Red onion can overpower everything else so taste after adding and adjust if needed
03 -
  • Use a large wide bowl for tossing so you dont crush the chickpeas while mixing
  • Let the salad sit at room temperature for 15 minutes before serving if its been refrigerated

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