Mediterranean Chickpea Salad with Lemon Vinaigrette
If you’re craving a dish that embodies the essence of summer, look no further than this Mediterranean Chickpea Salad with Lemon Vinaigrette. Bursting with fresh flavors and vibrant colors, this no-cook salad is perfect for busy weeknights or festive gatherings. It combines hearty chickpeas with crunchy vegetables and a zesty lemon vinaigrette, making it both refreshing and satisfying. Enjoy it as a light lunch, a side at your next barbecue, or as a main course topped with grilled chicken or tofu. This versatile salad is not only quick to prepare but also packed with nutrients, ensuring everyone at the table will love it!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, finely diced
- ¾ cup kalamata olives, pitted and halved
- ¾ cup crumbled dairy-free feta (optional)
- Fresh herbs: parsley and mint
Instructions
- Drain and rinse chickpeas under cold water; pat dry.
- Dice cucumber, bell peppers, and red onion into bite-sized pieces; halve cherry tomatoes and olives.
- Finely chop parsley and mint.
- In a bowl, whisk together lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), oregano, cumin, olive oil; season with salt and pepper.
- In a large bowl, combine chickpeas with veggies and olives; pour dressing over the top.
- Toss gently to coat; fold in crumbled feta if using.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg