Description
A vibrant and refreshing Mediterranean Chickpea Salad packed with fresh vegetables, briny olives, and a zesty lemon-herb dressing. This easy-to-make salad is perfect as a light lunch, a healthy side dish, or a picnic staple.
Ingredients
Scale
- 1 can Chickpeas, drained and rinsed
- 1 medium Cucumber, diced
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, finely chopped
- 1/2 cup Kalamata Olives, sliced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 clove Garlic, minced
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- For the Dressing: In a small bowl, whisk extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified and silky, about 1 minute.
- Veggie Preparation: Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop parsley and roughly slice Kalamata olives.
- Salad Assembly: In a large bowl, add chickpeas, prepared veggies, olives, and parsley. Pour the dressing over and gently toss until everything is evenly coated.
- Marination: Let the salad rest at room temperature for 10 minutes so flavors meld.
- Optional: Garnish with crumbled feta cheese before serving for extra creaminess and tang.
Notes
- For best results, use fresh ingredients.
- Ensure chickpeas are well-drained to avoid a soggy salad.
- Allow the salad to marinate for at least 10 minutes for optimal flavor.
- Feta cheese can be added as an optional garnish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg