Mediterranean Chickpea Salad with Lemon Vinaigrette
Brighten up your summer meals with this Mediterranean Chickpea Salad with Lemon Vinaigrette. This vibrant dish is packed with protein-rich chickpeas, fresh vegetables, and aromatic herbs, making it a satisfying choice for any occasion. Perfect as a light main course or a refreshing side, this salad is ideal for busy weeknights or family gatherings.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves about 4
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, 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, chopped
- Fresh mint leaves, chopped
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan option)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Rinse the chickpeas under cold water and pat dry.
- Dice the cucumber, bell peppers, and onion into bite-sized pieces. Halve the cherry tomatoes and olives.
- Chop fresh parsley and mint.
- In a bowl, whisk together lemon juice, garlic, Dijon mustard, honey/maple syrup, oregano, cumin, salt, pepper, and olive oil until emulsified.
- In a large bowl, combine chickpeas with veggies, olives, herbs; pour dressing over and toss gently.
- Fold in feta just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 8mg