Mediterranean Chickpea Salad Recipe

Name: Mediterranean Chickpea Salad Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4 serving
Ingredients: 1 (15 oz) can chickpeas; 1 (12 oz) jar Roasted Bell Peppers; 1 hard-boiled egg; 3 tablespoons fresh cilantro; 3 tablespoons fresh parsley; 1 tablespoon fresh garlic; 1 teaspoon za'atar; ½ teaspoon sumac; 1 tablespoon lemon zest; 1 teaspoon lemon juice; 2 tablespoons olive oil; sea salt; black pepper

User Reviews

1.0

3 reviews

Terrible

Prep Time
5 mins
Total Time
5 mins
Servings
4
Calories
277 kcal
Course
Side Dish, Salad, Appetizer, Lunch, Others
Cuisine
Mediterranean, International

Mediterranean Chickpea Salad Recipe

Tyler Rodriguez

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Bright and flavorful, this Mediterranean Chickpea Salad Recipe whips up in minutes and is perfect alongside any meal or as a filling meal-prep-worthy lunch! Rich roasted bell peppers mingle with fresh herbs, lemony sumac, and earthy za'atar, making this salad is anything but bland, and with hard-boiled eggs, this dish packs a good dose of protein too!

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Ingredients

Servings

1 (15 oz) can chickpeas drained and rinsed
1 (12 oz) jar Roasted Bell Peppers drained and sliced
1 hard-boiled egg chopped or grated
3 tablespoons fresh cilantro minced
3 tablespoons fresh parsley minced
1 tablespoon fresh garlic minced
1 teaspoon za'atar
½ teaspoon sumac
1 tablespoon lemon zest
1 teaspoon lemon juice
2 tablespoons olive oil
sea salt to taste
black pepper to taste

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Instructions

In a large bowl, add the chickpeas, bell peppers, egg, cilantro, parsley, garlic, za'atar, and sumac. Add the lemon zest, lemon juice, and olive oil, toss gently to combine and coat everything. Sprinkle with sea salt and pepper, toss once more, and enjoy!

Notes

You can use homemade roasted bell peppers, or jarred. I went with jarred in this recipe to keep prep time to a minimum. Simply drain off the oil, gently pat the bell peppers dry, and slice up.
You can grate the hard-boiled egg by pushing it through a mesh cooling rack, or the large holes of a box grater. You can also slice the egg or cut it into wedges, in which case you should add them to the salad after tossing the rest of it in the dressing.
As this recipe is customizable, you can add more eggs, throw in some feta cheese, toss in some kalamata olives...the sky is the limit!
Punch up the heat by stirring in some harissa paste, or sprinkling with Aleppo pepper.
This recipe will last in the fridge for a solid 3-4 days in an air-tight container.

Nutrition Information

Show Details

Calories 277kcal (14%) Carbohydrates 34g (11%) Protein 12g (24%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 47mg (16%) Sodium 1190mg (50%) Potassium 466mg (13%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 809IU (16%) Vitamin C 48mg (53%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 277 kcal

% Daily Value*

Calories	277kcal	14%
Carbohydrates	34g	11%
Protein	12g	24%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	47mg	16%
Sodium	1190mg	50%
Potassium	466mg	10%
Fiber	9g	36%
Sugar	5g	10%
Vitamin A	809IU	16%
Vitamin C	48mg	53%
Calcium	106mg	11%
Iron	4mg	22%