Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is made with chickpeas, cucumber, tomatoes, red bell pepper, red onion, feta, and a simple lemon vinaigrette. It’s fresh, colorful, and perfect for meal prep, cookouts, or an easy side dish.
Servings: 6
Calories: 295kcal
Ingredients
Salad
- 2 15-ounce cans chickpeas drained and rinsed
- 1 cup diced red bell pepper
- 1 cup diced English cucumber
- 1½ cups cherry tomatoes halved
- ½ cup diced red onion
- ¾ cup feta cheese divided
Lemon Vinaigrette
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice about ½ lemon
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon chopped parsley plus more for garnish
Instructions
- In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, Dijon mustard, honey, salt, pepper, and chopped parsley until well combined.
- Drain and rinse the chickpeas, then add them to a large mixing bowl. Add the diced red bell pepper, cucumber, red onion, halved cherry tomatoes, and about half of the feta.
- Pour the vinaigrette over the chickpea mixture and toss gently until everything is evenly coated.
- Transfer to a serving bowl and top with the remaining feta and extra parsley. Serve right away or chill for 30 minutes before serving.
Notes
- Two 15-ounce cans of chickpeas equal about 3 cups of drained chickpeas.
- For the best flavor, use fresh lemon juice.
- If the red onion tastes too strong, soak it in cold water for 10 minutes, then drain before adding.
- This salad can be made ahead, but for the freshest look, save some feta and parsley for topping just before serving.
- Add kalamata olives, artichoke hearts, roasted red peppers, or fresh herbs to change it up.
Nutrition
Calories: 295kcal | Carbohydrates: 29g | Protein: 10g | Fat: 17g | Fiber: 8g | Sugar: 7g