Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish
Enjoy a refreshing Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish that’s perfect for meal prep and bursting with flavor!
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans chickpeas (garbanzo beans), 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 (or dairy-free feta)
- 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)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse the chickpeas; pat dry.
- Dice cucumber, bell peppers, onion; halve cherry tomatoes and olives.
- Chop fresh parsley and mint.
- Whisk together lemon juice, garlic, Dijon mustard, honey (or maple syrup), salt, pepper, oregano, cumin; drizzle in olive oil while whisking until emulsified.
- In a large bowl, combine chickpeas with veggies, olives, herbs; toss with vinaigrette gently.
- Fold in feta cheese just before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg