Mediterranean Chickpea Salad: Refreshing & Nutrient-Packed
A vibrant and healthy Mediterranean chickpea salad packed with fresh vegetables, herbs, and a zesty lemon-herb dressing. Perfect for a quick lunch or meal prep!
Equipment
- Large Mixing Bowl
- Knife
- Cutting Board
- Whisk
Ingredients
For the Salad
- 2 cups cooked chickpeas or 1 can, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup red bell pepper chopped
- 1/2 cup red onion finely sliced
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped (optional)
- 1/3 cup feta cheese crumbled (optional, omit for vegan)
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 pinch salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, parsley, and mint. Toss gently to mix.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and pepper until well combined.
- Pour the dressing over the salad and toss until all the ingredients are evenly coated.
- If using feta cheese, sprinkle it on top after tossing the salad.
- For the best flavor, let the salad sit in the fridge for 15-20 minutes before serving. This allows the flavors to meld together.
- Serve chilled and enjoy!
Video
Notes
This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep. For a vegan version, simply omit the feta cheese or replace it with a vegan alternative.
