Prep Time: 20 mins | Total Time: 20 mins | Servings: 6
This Mediterranean Chickpea Salad is packed with amazing flavors. Super easy and quick to make with different kinds of vegetables, feta cheese, and chickpeas covered in a simple yet delightful Mediterranean dressing. Serve this salad by itself or enjoy this flavorful and protein-packed chickpeas salad with sides like baked salmon, tenderloin tips, crispy chicken cutlets, and more!
Ingredients
1 Large Sweet Pepper or Bell Pepper stems and seeds removed
15 ounces Can Chickpeas drained and rinsed
1 English Cucumber halved lengthwise and cut into rough chunks
½ medium Red Onion, diced
2 tablespoons Chopped Fresh Oregano
½ c. Pitted Black or Kalamata Olives roughly chopped
½ c. Crumbled Feta Cheese
2 tablespoons Fresh Thyme Leaves
1 Pint Cherry Tomatoes, halved
Kosher salt and freshly ground black pepper to taste
¾ c. Brined Artichokes chopped
Dressing:
2-3 tablespoons Freshly Squeezed Lemon Juice
¼ c. Extra Virgin Olive Oil
1 tablespoon Honey
2 tablespoons White Wine Vinegar
1 Garlic Clove, minced
Kosher salt and freshly ground black pepper
1 teaspoon Dried Oregano
How to make Mediterranean Chickpea Salad
Step 1: Prep the veggies and put them in a large bowl. Then, add the chickpeas along with the 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. Mix well to make the dressing.
Step 3: Before serving, pour the dressing over the salad. Toss well. Adjust the salt, pepper, or lemon juice if needed.
Step 4: Serve this salad by itself or with some sides. Enjoy!
Notes:
For this recipe, you can use any kind of tomato.
You can also use white onion instead of red.
Or swap the honey with maple syrup.
In a container, store any leftovers and place them in the fridge for up to 5 days.
Nutritional Facts:
Calories: 311 kcal | 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
- 1 Large Sweet Pepper or Bell Pepper stems and seeds removed
- 15 ounces Can Chickpeas drained and rinsed
- 1 English Cucumber halved lengthwise and cut into rough chunks
- ½ medium Red Onion, diced
- 2 tablespoons Chopped Fresh Oregano
- ½ c. Pitted Black or Kalamata Olives roughly chopped
- ½ c. Crumbled Feta Cheese
- 2 tablespoons Fresh Thyme Leaves
- 1 Pint Cherry Tomatoes, halved
- Kosher salt and freshly ground black pepper to taste
- ¾ c. Brined Artichokes chopped
- Dressing:
- 2-3 tablespoons Freshly Squeezed Lemon Juice
- ¼ c. Extra Virgin Olive Oil
- 1 tablespoon Honey
- 2 tablespoons White Wine Vinegar
- 1 Garlic Clove, minced
- Kosher salt and freshly ground black pepper
- 1 teaspoon Dried Oregano
Instructions
Step 1: Prep the veggies and put them in a large bowl. Then, add the chickpeas along with the 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. Mix well to make the dressing.
Step 3: Before serving, pour the dressing over the salad. Toss well. Adjust the salt, pepper, or lemon juice if needed.
Step 4: Serve this salad by itself or with some sides. Enjoy!
Notes:
For this recipe, you can use any kind of tomato.
You can also use white onion instead of red.
Or swap the honey with maple syrup.
In a container, store any leftovers and place them in the fridge for up to 5 days.
