Mediterranean Chickpea Salad
User Reviews
4.3
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Prep Time
20 mins
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Total Time
20 mins
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Servings
6
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Calories
311 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Chickpea Salad
Description
The Mediterranean Chickpea Salad starts with canned chickpeas rinsed and drained, combined with chopped vegetables including bell pepper, cucumber, cherry tomatoes, and diced red onion. Black olives and crumbled feta cheese contribute saltiness and richness. Fresh oregano and thyme bring an herbal brightness. The dressing blends extra virgin olive oil with freshly squeezed lemon juice, white wine vinegar, honey for gentle sweetness, minced garlic, and dried oregano, seasoned with salt and black pepper.
This salad has a balance of savory, tangy, and slightly sweet flavors, complemented by a fresh, crisp texture from the vegetables contrasted with creamy, crumbly feta and tender chickpeas. The dish is prepared simply by mixing all ingredients and tossing with the dressing to coat evenly.
It works well as a light lunch, side dish, or part of a mezze spread. Leftovers keep in the refrigerator for up to five days but are not recommended for freezing. Substitutions like white onion for red, maple syrup for honey, and any type of tomato are acceptable.
Ingredients
- 15 ounces chickpeas drained and rinsed, canned, one can
- 1 Large bell pepper stems and seeds removed, or sweet pepper
- 1 English cucumber halved lengthwise and cut into rough chunks
- 1 Pint cherry tomato halved
- ½ medium red onion diced
- ½ Cup black olives roughly chopped, pitted, or kalamata olives
- ½ Cup feta cheese crumbled
- 2 tablespoons oregano fresh, chopped
- 2 tablespoons thyme fresh leaves
- ¾ Cup artichokes chopped, brined
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
For the dressing:
- ¼ Cup extra virgin olive oil
- 2-3 tablespoons lemon juice freshly squeezed
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 garlic minced, clove
- 1 Tsp oregano dried
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Start by prepping all the vegetables and place them in a large bowl. Add in the chickpeas, olives, feta, fresh herbs, and a pinch of salt and pepper.
- Next, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper.
- When ready to serve, pour the dressing over the salad and toss to combine.
- Taste and add additional salt, pepper, or lemon juice, if necessary. Enjoy!
Notes
- Store leftovers in a covered container in the refrigerator for up to five days; freezing is not recommended.
- Any tomatoes can be used depending on availability or preference.
- If lacking red onion, white onion is a suitable substitute in this salad.
- Maple syrup can replace honey as a sweetener in the dressing if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 419mg | 17% |
| Potassium | 566mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 1594IU | 32% |
| Vitamin C | 63mg | 70% |
| Calcium | 164mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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