4.3 from 99 votes
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad combines canned chickpeas with fresh bell pepper, cucumber, cherry tomatoes, red onion, black olives, feta cheese, and artichokes. The fresh herbs oregano and thyme add characteristic flavor, while a tangy dressing of olive oil, lemon juice, white wine vinegar, honey, and garlic binds the salad. This colorful mix offers varied textures from crunchy vegetables to creamy feta and briny olives.
Prep Time
20 mins
Total Time
20 mins
Servings:
6
Calories:
311 kcal
Course:
Salad
Cuisine:
Mediterranean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 311
% 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.