5 from 18 votes
Chickpea Salad
This Chickpea Salad features a mix of drained chickpeas, cucumber, halved grape tomatoes, sliced red onion, Kalamata olives, and cubed feta cheese, tossed with a red wine vinaigrette flavored with Dijon mustard and oregano. The salad offers a fresh, tangy combination ideal as a side dish or light main for lunch or dinner. The crisp vegetables contrast with the creamy feta and salty olives, balanced by the bright, herb-infused dressing.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
8
servings (1 cup each)
Calories:
188 kcal
Course:
Side Dish, Salad
Cuisine:
Mediterranean, American
Ingredients
For the red wine vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano dried
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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 kalamata olives halved (see note 4, pitted
- 4 ounces feta cheese cut into cubes
- 1/2 cup parsley or other fresh herbs such as basil, mint, and cilantro, fresh, minced
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.
Cup of Yum
Notes
- Dried chickpeas can replace canned; soak and simmer about 1.5 to 2 hours until tender, then drain and cool before use.
- Peeling cucumbers is optional, especially if using thin-skinned varieties.
- Grape tomatoes can be substituted with seeded diced tomatoes.
- Kalamata olives may be swapped for black or green olives as preferred; leaving them whole is also fine.
- This recipe yields about 8 cups, serving 8 as a side or 4 as a main.
- Store leftovers covered in the refrigerator up to 4 days; add feta just before serving if meal prepping in advance.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings (1 cup each)
Amount Per Serving
Calories 188
% 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.