Chickpea Salad
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
8 servings (1 cup each)
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Calories
188 kcal
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Cuisine
Mediterranean, American
Chickpea Salad
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This easy Chickpea Salad is quick to make and delicious to eat. It's like a Greek salad but with chickpeas so it'll keep you fuller, longer. Perfect for meal prep!
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Ingredients
For the red wine vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For the salad:
- 1 (15.5 ounce) can chickpeas drained and rinsed (see note 1)
- 1 cucumber peeled, quartered lengthwise and diced (2 cups, see note 2)
- 1 1/2 cups grape tomatoes halved (10 ounces, see note 3)
- 1/2 red onion thinly sliced (1 cup or 4 ounces)
- 1/2 cup pitted kalamata olives halved (see note 4)
- 4 ounces feta cheese cut into cubes
- 1/2 cup minced fresh parsley or other fresh herbs such as basil, mint, and cilantro
Instructions
- To make the dressing, in a small bowl whisk together olive oil, red wine vinegar, Dijon mustard, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
- In a large bowl, add chickpeas, cucumbers, grape tomatoes, red onion, Kalamata olives, feta cheese, and parsley. Drizzle with dressing and toss to combine.
Notes
- Chickpeas: To substitute dried chickpeas, add 4 ounces dried chickpeas to a large pot and cover with 2 inches water. Bring to boil, reduce heat, cover, and simmer until tender, about 1 1/2 to 2 hours. Drain well and cool.
- Cucumbers: If you use thin-skinned cucumbers, peeling is optional.
- Grape tomatoes: 1 ½ cups diced tomatoes may be substituted for the grape tomatoes. Seed your tomatoes if desired.
- Kalamata olives: Substitute black olives or your favorite green olives if desired, and leave them whole if you prefer that.
- Yield: This recipe makes about 8 cups of salad, enough for 8 as a side dish (1 cup per serving) or 4 as a main dish/lunch option (2 cups per serving).
- Storage: Store leftovers covered in the refrigerator for up to 4 days. If you want to meal prep the salad, leave out the feta cheese until the day you are going to eat it.
Nutrition Information
Show Details
Serving
1 cup
Calories
188kcal
(9%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
13mg
(4%)
Sodium
302mg
(13%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
674IU
(13%)
Vitamin C
11mg
(12%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 188kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 302mg | 13% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 674IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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