Easy Mediterranean Chickpea Salad Recipe
Easy Mediterranean Chickpea Salad Recipe with juicy vegetables, crumbled feta, herbs and lemon vinaigrette. It's hearty, healthy and filling!
Servings: 8 servings
Calories: 147kcal
Ingredients
- 2 x 14 oz cans chickpeas low sodium, drained & rinsed
- 1 long English cucumber cut into bite size pieces
- 2 cups grape tomatoes cut in halves
- 1 large red bell pepper diced
- 1/2 cup red onion diced
- 1/3 cup fresh basil finely chopped
- 1/4 cup parsley finely chopped
- 3/4 cup feta cheese crumbled
Lemon Vinaigrette:
- 1/3 cup olive oil extra virgin
- 3 tablespoons red wine vinegar
- 1/2 lemon juice of
- 1 tablespoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper to taste
Instructions
- In a small bowl, add olive oil, red wine vinegar, lemon juice, oregano, salt, pepper and whisk until emulsified. Set aside.
- In a large bowl, add chickpeas, cucumber, tomatoes, bell pepper, red onion, basil, parsley and feta cheese.
- Pour dressing over the salad and gently stir to combine. Let it chill in the fridge for at least 30 minutes.
- Serve cold on its own, with pita or meat of choice.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Homemade chickpeas: I cook my own Instant Pot chickpeas.
- Leafy greens: You could add chopped kale, romaine lettuce or spinach before serving.
Nutrition
Serving: 0.5cup | Calories: 147kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 300mg | Fiber: 5g | Sugar: 3g