Name: Mediterranean Chickpea Salad with Lemon Vinaigrette
Prep time: 15 min
Cook time: PT-488265H10S
Yield: Serves approximately six people
Cuisine: Mediterranean
Ingredients: 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 (dairy-free option available); ½ cup fresh parsley, chopped; ¼ cup 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

Mediterranean Chickpea Salad with Lemon Vinaigrette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the vibrant Mediterranean Chickpea Salad with Lemon Vinaigrette, the ultimate summer dish that combines refreshing flavors and nutritious ingredients. This easy-to-make salad is perfect for warm days, picnics, or a healthy lunch option. It features protein-packed chickpeas, crisp vegetables, and a zesty lemon dressing that will leave your taste buds dancing. With minimal preparation required, you can enjoy this colorful dish any day of the week. Impress your guests or treat yourself to a delightful meal that’s both satisfying and nourishing!

Author: Samantha
Prep Time: 15 minutes
Cook Time: N/A
Total Time: 0 hours
Yield: Serves approximately six people 1x
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 (dairy-free option available)
½ cup fresh parsley, chopped
¼ cup 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

Cook Mode Prevent your screen from going dark

Instructions

Drain and rinse chickpeas under cold water; pat dry.
Chop cucumber, bell peppers, red onion; halve cherry tomatoes and olives.
Finely chop parsley and mint.
In a small bowl, whisk together lemon juice, garlic, mustard, honey (or maple syrup), oregano, cumin; slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
In a large bowl, combine chickpeas, vegetables, olives, herbs; pour dressing over salad and toss gently.
Fold in feta cheese just before serving.

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 320
Sugar: 4g
Sodium: 500mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 12g
Cholesterol: 10mg

Find it online: https://fastcookingtips.com/mediterranean-chickpea-salad-with-lemon-vinaigrette-the-best-summer-dish/