This beautiful Mediterranean Chickpea Salad is bursting with color and comes together in just 10 minutes. It's a delicious and nourishing lunch option, ideal as a standalone meal or a side dish to complement a larger feast. It also makes for excellent meal prep to set you up for the week ahead.
1Can of chickpeasdrained and rinsed. Please use BPA-free organic variety
250gCherry tomatoeshalved or quartered
2Large Lebanese cucumbersdiced
1Medium-size red capsicumbell pepper, diced
1Medium-size yellow capsicumbell pepper, diced
1/2cupCalamata olivesroughly chopped
1/4cupFresh mint leavesfinely chopped
1/4cupFresh parsley leavesfinely chopped
1/4cupRed onionfinely chopped (optional)
50gGreek Fetacrumbled
Lemon dressing:
1/2cupExtra virgin olive oil
1/4cupRed wine vinegra
1teaspoonDijon mustard
1/2lemon, juiced
1teaspoon dried oregano or Italian herb mix
sea salt and black pepper to season
Instructions
In a small jar, combine the dressing ingredients and shake well. Set aside.
In a large salad bowl, mix together chickpeas, cucumbers, olives, onion (if using), bell peppers, and tomatoes.
Pour the dressing over the salad and toss gently to coat.
Garnish with fresh mint, parsley, and crumbled feta cheese.
Notes
Storage Tip: This Mediterranean Chickpea Salad actually tastes even better the next day. If you have any leftovers, simply store them in an airtight container in the fridge. It will stay fresh for up to 2-3 days.Onion Note: While many Mediterranean salads feature onions, if you're not a fan of raw onions like me, feel free to omit them. However, if you enjoy the added zing, go ahead and add some to suit your taste.