Description
Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish is a vibrant and refreshing addition to your summer meal repertoire. This no-cook salad is loaded with colorful vegetables, protein-rich chickpeas, and a zesty lemon vinaigrette that brings everything together in just 20 minutes! Ideal for busy weeknights or as a crowd-pleasing side at family gatherings, this dish not only satisfies your taste buds but also nourishes your body with wholesome ingredients. Whether enjoyed on its own or paired with grilled veggies, this Mediterranean-inspired salad is sure to elevate any meal.
Ingredients
Scale
- 2 cans chickpeas (15 oz each), 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 feta cheese (or dairy-free feta)
- Fresh parsley and mint leaves
Instructions
- Prepare the chickpeas by draining and rinsing them under cold water; pat dry.
- Dice the cucumber, bell peppers, and red onion into bite-sized pieces. Halve the cherry tomatoes and olives.
- Chop fresh parsley and mint leaves finely.
- In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), oregano, cumin, salt, and pepper while slowly drizzling in olive oil.
- Combine chickpeas, vegetables, olives, and herbs in a large bowl. Pour dressing over and toss gently to coat.
- Fold in crumbled feta just before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg