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Mediterranean Chickpea Salad
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
15 mins
Servings:
4
Course:
Side Dish, Salad
Cuisine:
Greek
Ingredients
Lemon-Herb Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice fresh
- 1 tsp parsley fresh, finely chopped
- 1 garlic clove, minced
- crushed red pepper flakes pinch, to taste
- sugar pinch, to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Salad:
- 1 (15-oz) chickpeas Remove any loose chickpea 1skins, canned, drained and rinsed
- 1 cucumber English variety, chopped
- ½ yellow bell pepper chopped
- ½ cup grape tomato halved
- ¼ cup kalamata olive halved
- ¼ red onion Soak slices in ice water first if they are too strong in flavor, thinly sliced
- 1 tbsp parsley fresh, chopped
- 2 tsp dill fresh, chopped
- 2-3 tbsp feta cheese crumbled
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Instructions
- Make the vinaigrette by combining the olive oil, white wine vinegar, lemon juice, finely chopped parsley, minced garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste in a glass jar. Whisk until well combined and set aside to allow the flavors to mingle.
- Make the salad by combining the chickpeas, cucumber, bell pepper, tomato halves, kalamata olives, red onion, parsley, and dill together in a bowl.
- Whisk the vinaigrette well then drizzle on top of the salad and gently toss until evenly coated.
- Top with feta cheese crumbles. Season with sea salt and freshly cracked pepper, to taste, if needed.
- Serve and enjoy.
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