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Mediterranean Chickpea Salad

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This Mediterranean Chickpea Salad is a refreshing, healthy, and colorful dish packed with fresh vegetables, protein-rich chickpeas, and a zesty lemon dressing. Perfect as a side dish, light lunch, or a nutritious addition to any meal!

Ingredients

Scale

For the Salad:

  • 2 cans (15 oz/425g each) chickpeas, drained and rinsed
  • 1 cup (150g) cherry or grape tomatoes, halved
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ½ cup (75g) kalamata olives, sliced
  • ½ cup (75g) crumbled feta cheese
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)

For the Dressing:

  • ¼ cup (60ml) extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • ½ tsp dried oregano
  • Salt and black pepper, to taste

Instructions

  • Prepare the Salad:
    • In a large bowl, combine the chickpeas, tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, parsley, and mint (if using).
  • Make the Dressing:
    • In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
  • Assemble the Salad:
    • Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  • Serve:
    • Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld together.

Notes

  • For added crunch, toss in a handful of toasted pine nuts or sunflower seeds.
  • This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
  • To make it vegan, omit the feta cheese or replace it with a plant-based alternative.