Prep Time: 20 mins | Total Time: 20 mins | Servings: 6
Delicious and colourful salad with an assortment of veggies, feta cheese, and chickpeas tossed in a Mediterranean dressing. Incredibly easy and quick to throw together. A refreshing vegetarian salad that is packed with flavour and loaded with healthy veggies. And the zesty Mediterranean dressing is just perfect! Enjoy this for a light lunch or dinner or as a side of your favourite grilled dish. And if you prefer this to be a vegan salad, simply skip the feta cheese.
Ingredients
15 ounces One Can Chickpeas drained and rinsed
1 Large Sweet Pepper or Bell Pepper stems and seeds removed
1 English Cucumber halved lengthwise and cut into rough chunks
1 Pint Cherry Tomatoes halved
½ medium Red Onion diced
½ c. Pitted Black or Kalamata Olives roughly chopped
½ c. Crumbled Feta Cheese
2 tablespoons Chopped Fresh Oregano
2 tablespoons Fresh Thyme Leaves
¾ c. Brined Artichokes chopped
Kosher salt and freshly ground black pepper to taste
Dressing:
¼ c. Extra Virgin Olive Oil
2-3 tablespoons Freshly Squeezed Lemon Juice
2 tablespoons White Wine Vinegar
1 tablespoon Honey
1 Garlic Clove minced
1 teaspoon Dried Oregano
Kosher salt and freshly ground black pepper
How to make Mediterranean Chickpea Salad
Step 1: Ready the vegetables and place them in a large bowl, then add in the chickpeas, olives, feta, fresh herbs, and a pinch of salt and pepper.
Step 2: Place the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper in a small bowl. Whisk well to combine to make the dressing.
Step 3: To serve, pour the dressing on the salad and toss. If needed, add more salt, pepper, or lemon juice. Serve and enjoy!
Notes:
For this recipe, you can use any tomatoes. For the onions, you can use white instead of red. Or substitute honey with maple syrup.
In a container, transfer the leftovers and place them in the fridge to store for up to 5 days. I do not suggest freezing the salad.
Nutrition Facts:
Calories: 311kcal | Carbohydrates: 35g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 419mg | Potassium: 566mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1594IU | Vitamin C: 63mg | Calcium: 164mg | Iron: 6mg
Ingredients
- 15 ounces One Can Chickpeas drained and rinsed
- 1 Large Sweet Pepper or Bell Pepper stems and seeds removed
- 1 English Cucumber halved lengthwise and cut into rough chunks
- 1 Pint Cherry Tomatoes halved
- ½ medium Red Onion diced
- ½ c. Pitted Black or Kalamata Olives roughly chopped
- ½ c. Crumbled Feta Cheese
- 2 tablespoons Chopped Fresh Oregano
- 2 tablespoons Fresh Thyme Leaves
- ¾ c. Brined Artichokes chopped
- Kosher salt and freshly ground black pepper to taste
- Dressing:
- ¼ c. Extra Virgin Olive Oil
- 2-3 tablespoons Freshly Squeezed Lemon Juice
- 2 tablespoons White Wine Vinegar
- 1 tablespoon Honey
- 1 Garlic Clove minced
- 1 teaspoon Dried Oregano
- Kosher salt and freshly ground black pepper
Instructions
Step 1: Ready the vegetables and place them in a large bowl, then add in the chickpeas, olives, feta, fresh herbs, and a pinch of salt and pepper.
Step 2: Place the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper in a small bowl. Whisk well to combine to make the dressing.
Step 3: To serve, pour the dressing on the salad and toss. If needed, add more salt, pepper, or lemon juice. Serve and enjoy!
Notes
For this recipe, you can use any tomatoes. For the onions, you can use white instead of red. Or substitute honey with maple syrup. In a container, transfer the leftovers and place them in the fridge to store for up to 5 days. I do not suggest freezing the salad.
