Mediterranean Chickpea Salad
Perfect for potlucks, meal preps, and anytime you want something bright and tangy with pops of fresh veggies and delicious chickpeas. Easy to make vegan if needed.
Prep: 10 minutes minutes
Cook: 0 minutes minutes
Chill (Optional) 30 minutes minutes
Total: 40 minutes minutes
Yield:6 servings
For the Chickpea Salad
- 1 15-ounce can chickpeas drained, rinsed
- half of one red onion chopped, approximately ½ cup
- 1 medium English cucumber chopped, approximately 1 cup
- 1 cup halved cherry tomatoes
- 1 small green bell pepper chopped, approximately ¼ cup
- ½ cup crumbled feta optional, see Notes
- 2 tablespoons finely chopped fresh basil
For the Vinaigrette
- ¼ cup high quality extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon fresh lemon juice or 1 additional teaspoon red wine vinegar
- salt to taste
- freshly ground black pepper to taste
Add rinsed chickpeas, chopped red onion, chopped cucumber, halved cherry tomatoes, chopped bell pepper, crumbled feta, and fresh basil to large mixing bowl. Gently stir ingredients together until well distributed. Set bowl aside.
Add extra-virgin olive oil, red wine vinegar, oregano, lemon juice, salt, and pepper to small mixing bowl. Whisk ingredients vigorously until mixture emulsifies.
Pour prepared vinaigrette into large bowl over chickpea salad. Gently stir salad and vinaigrette together until all ingredients are well-coated in dressing.
Serve salad immediately, or cover bowl with lid or plastic wrap and refrigerate 30 minutes or until ready to serve.
- Make it Vegan: Use a vegan feta cheese (like Violife) or omit the feta entirely.
Serving Size: 1serving | Calories: 197kcal | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 345mg | Potassium: 288mg | Total Carbs: 15g | Fiber: 4g | Sugar: 2g | Net Carbs: 11g | Vitamin A: 324IU | Vitamin C: 19mg | Calcium: 108mg | Iron: 2mg