Mediterranean Chickpea Salad (Printable version)

Protein-rich chickpeas, crisp vegetables, and zesty Mediterranean flavors come together in this refreshing dish. Ready in just 15 minutes.

# What you need:

→ Vegetables & Legumes

01 - 2 cups chickpeas (1 can), drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - ½ cup red bell pepper, diced
05 - ¼ cup 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

# How To:

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 comes together in literally 15 minutes with zero cooking required
  • The flavors actually get better after sitting in the fridge, making it perfect for meal prep
02 -
  • The salad tastes best after sitting for at least 30 minutes, but do not refrigerate longer than 2 hours or the vegetables start to get sad and mushy
  • Chickpeas absorb dressing quickly, so you might need to add a splash more lemon juice right before serving
03 -
  • Let the salad sit at room temperature for 20 minutes before serving to let the flavors really open up
  • Use a microplane to grate the garlic into the dressing for a smoother, more evenly distributed flavor

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