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Natalie Robinson

Mediterranean Chickpea Salad

This Mediterranean chickpea salad has all the flavors of a classic Greek salad plus hearty chickpeas and fresh herbs. It makes a wonderful light meal or side dish!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 15 ounce can chickpeas rinsed and drained
  • 2 mini cucumbers chopped
  • 1 tablespoon red onion chopped
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh parsley chopped
  • 1/2 red bell pepper chopped
  • 1 cup little tomatoes grape, cherry, etc. cut into halves
  • 1/2 cup Kalamata olives
  • 3.5 ounces feta packed in oil & herbs if possible
  • 2 tablespoons olive oil
  • 1/2 tablespoon lemon juice
  • 1 clove garlic minced
  • Salt & pepper to taste

Method
 

  1. Drain & rinse your chickpeas and add them to a salad bowl.
  2. Prep your veggies and herbs, and add them to the salad bowl as you go along.
  3. Add the dressing ingredients (olive oil, lemon juice, garlic) right into the salad bowl and toss gently. Taste and adjust as needed (e.g. add more olive oil), and season with salt & pepper.

Notes

  • If you can't find cubed feta that's packed in oil and herbs, any feta will work fine. Also, don't worry about it being exactly 3.5 ounces... that was the size package mine happened to come in.
  • This salad is very flexible... add more or less of any ingredient depending on your preferences and what's in your fridge.
  • Serves 2-4 depending on what else it's served with.
Nutrition
Calories: 347kcal | Carbohydrates: 36g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 558mg | Potassium: 523mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1111IU | Vitamin C: 29mg | Calcium: 216mg | Iron: 4mg