Now that the kids are finally back at school, we can relax a little. We now pack lunchboxes in the morning and don't have to worry about feeding lunch to the whole family seven days a week anymore. What a relief!! BUT, we still have to take care of ourselves. And this Mediterranean Chickpea Salad is the perfect midweek lunch. You will make it in ten minutes! Really!
I love this Mediterranean Chickpea Salad! It is full of nutrients, protein and fibre. Did I mention that it is plant-based, gluten-free and dairy-free as well? Lunch like this will leave you feeling great, and make your skin glow! This salad actually tastes even better the next day, when it has been soaked in the delicious lemon and maple syrup dressing. So why not make a bigger batch and store it in the fridge to eat later in the week? It will stay fresh for up to 2-3 days.
This beautiful salad is so simple to prepare and is so versatile. It won't affect the taste if you are missing some ingredients or adding some others. I made it today with what I had in my fridge, but there are many other options I could think of that will work well too. Olives, artichokes, radishes, red onions, and parsley. So, feel free to experiment with the ingredients.
As you can see, this salad is packed with fresh vegetables. It is so colourful and bright, that I can't help myself but think that summer is coming! I hope you like it as much as I do and it will become one of your favourite quick go-to meals.
For more quick, healthy and gluten-free recipes click here:
Ok, here it comes, the recipe for the quick, delicious, gluten-free Mediterranian Chickpea SaladPrint
Mediterranean Chickpea Salad
This beautiful and colourful Mediterranean Chickpea Salad is done in 10 minutes. A delicious and nutritious lunch. It is perfect on its own or as a side dish for a bigger meal. It is also a great meal prep idea for the week ahead.
- Prep Time: 10
- Total Time: 10
- Yield: 4 1x
- Category: salad
- Method: no cook
- Cuisine: Italia
- Diet: Gluten Free
1 can of chickpeas, drained and rinsed. Please use BPA-free organic variety
250 g of cherry tomatoes, halved or quartered
1 large Lebanese cucumber, roughly chopped, roughly chopped
1 medium-size red capsicum (bell pepper), roughly chopped
1 medium-size yellow capsicum (bell pepper) roughly chopped
10 leaves of fresh mint, finely sliced
½ red onion (optional), finely chopped
50g of Greek Feta (optional) crumbled
2 tablespoon of extra virgin olive oil
Juice of ½ lemon
1 teaspoon maple syrup
½ teaspoon Dijon mustard
- Start by making the dressing. Put all ingredients in a small jar and shake well to combine
- Add all salad ingredient in a large salad bowl, add dressing and mix to combine.
- Your salad is ready to serve.
This Mediterranean Chickpea Salad tastes even better on the next day. If you have any leftover simply put it in the fridge in an air-tight container. It will keep fresh for up to 2-3 days.
I guess every good Mediterranean salad requires some onions. I am not a fan of the raw onions so I just left them out. If you enjoying onions in your salads, feel free to add some.
- Serving Size:
- Calories: 214
- Sugar: 10.1 g
- Sodium: 160.9 mg
- Fat: 9.3 g
- Carbohydrates: 29.6 g
- Protein: 6.7 g
- Cholesterol: 0 mg
Keywords: gluten-free, salad, meal-prep, midweek lunch, chickpea salad,