Mediterranean Chickpea Salad
User Reviews
5
Mediterranean Chickpea Salad
Description
This Mediterranean Chickpea Salad brings together drained chickpeas, cherry tomatoes, diced cucumber and green bell pepper, sliced red onion, kalamata olives, and crumbled feta cheese. Fresh herbs—basil and mint—add brightness and a layered herbal note. The vegetable components provide a crisp texture that contrasts with the creamy feta and soft chickpeas.
The dressing is a blend of extra virgin olive oil, lemon juice, white wine vinegar, honey, salt, and pepper, offering a balance of acidity, sweetness, and seasoning. Tossed gently with the salad ingredients, the dressing enhances each bite without overwhelming the fresh flavors.
You can serve this salad immediately for a fresh crunch or refrigerate it for about 30 minutes to allow flavors to meld. It works well as a side for grilled meats, a light lunch, or picnic-friendly dish.
Ingredients
Salad
- 2 (15 ounce can) chickpeas drained and rinsed, aka garbanzo beans
- 1 pint tomatoes halved or quartered, cherry or grape
- 1 English cucumber diced
- 1 green bell pepper diced
- 1 red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup feta cheese crumbled
- 2 tablespoons basil chopped, fresh
- 2 tablespoons mint fresh, roughly chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the following ingredients by draining and rinsing the 2 (15 ounce can) chickpeas (garbanzo beans) Halve the 1 pint cherry or grape tomatoes, slice the 1 English cucumber and 1 red onion chop the 1 green bell pepper and slice the 1/2 cup kalamata olives. Add them all to a large mixing bowl.
- Add to the bowl 1/2 cup crumbled feta cheese, 2 tablespoons chopped fresh basil, and 2 tablespoons roughly chopped fresh mint.
- In a small bowl or jar with a lid, whisk or shake together the 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 tablespoons honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
- Enjoy chilled or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 818mg | 34% |
| Potassium | 528mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 736IU | 15% |
| Vitamin C | 39mg | 43% |
| Calcium | 144mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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