Description
A fresh and vibrant Mediterranean chickpea salad packed with crisp vegetables, feta, and a zesty homemade dressing—ready in just 10 minutes.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ¾ cup chopped cucumber
- â…” cup sliced cherry tomatoes
- ½ cup chopped red bell pepper
- â…“ cup sliced kalamata olives
- ¼ cup chopped red onion
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
1. Assemble all of the salad ingredients in a large bowl.
2. Add all of the dressing ingredients to a mason jar fitted with a lid and shake well to emulsify.
3. Pour the dressing over the salad and toss until well combined.
4. Serve cold or at room temperature.
Notes
Use low-sodium chickpeas and rinse well to enhance flavor.
Swap or add vegetables like carrots, celery, or green olives for variation.
Add protein such as grilled chicken or tuna to make it a complete meal.
Store leftovers in the refrigerator for up to 3 days.
To make vegan, omit feta or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg