Name: Mediterranean Chickpea Salad with Lemon Vinaigrette
Prep time: 20 min
Cook time: PT-487626H23M47S
Cuisine: Mediterranean
Ingredients: 2 cans chickpeas (garbanzo beans), drained and rinsed; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1 yellow bell pepper, diced; ½ red onion, finely diced; ¾ cup kalamata olives, pitted and halved; ¾ cup crumbled feta cheese (or dairy-free feta); Fresh parsley and mint leaves, chopped; ⅓ cup extra virgin olive oil; ¼ cup fresh lemon juice (approximately 2 lemons); 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey (substitute with maple syrup for vegan option); 1 teaspoon dried oregano; ½ teaspoon ground cumin; Salt and freshly ground black pepper to taste

Description

Mediterranean Chickpea Salad with Lemon Vinaigrette is a vibrant and nutritious dish that captures the essence of summer in every bite. This refreshing salad combines protein-rich chickpeas with an array of colorful vegetables, all tossed in a zesty lemon dressing. Perfect for picnics, barbecues, or quick lunches, it’s not only easy to prepare but also packed with flavor. Each serving bursts with freshness from herbs like parsley and mint, making it an ideal choice for those hot days when you crave something light yet satisfying. Enjoy this versatile dish as a standalone meal or paired with grilled meats for a complete dining experience.

Ingredients

Scale

2 cans chickpeas (garbanzo beans), drained and rinsed
1 English cucumber, diced
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
½ red onion, finely diced
¾ cup kalamata olives, pitted and halved
¾ cup crumbled feta cheese (or dairy-free feta)
Fresh parsley and mint leaves, chopped
⅓ cup extra virgin olive oil
¼ cup fresh lemon juice (approximately 2 lemons)
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey (substitute with maple syrup for vegan option)
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt and freshly ground black pepper to taste

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Instructions

In a large bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, bell peppers, red onion, olives, and herbs.
In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), oregano, cumin, salt, and pepper until emulsified.
Pour the dressing over the salad and toss gently to coat evenly.
Fold in the crumbled feta cheese just before serving.

Prep Time: 20 minutes
Cook Time: None
Category: Salad
Method: No cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (approximately 200g)
Calories: 310
Sugar: 5g
Sodium: 450mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 9g
Protein: 10g
Cholesterol: 10mg