Description
Mediterranean Chickpea Salad made with canned chickpeas, fresh vegetables, feta cheese, and a bright homemade dressing. Ready in 10 minutes and perfect for summer meals.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ¾ cup chopped cucumber
- ⅔ cup sliced cherry tomatoes
- ½ cup chopped red bell pepper
- ⅓ cup sliced kalamata olives
- ¼ cup chopped red onion
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Assemble chickpeas, cucumber, tomatoes, bell pepper, olives, onion, feta, and parsley in a large bowl.
- Add olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper to a jar.
- Shake dressing well until emulsified.
- Pour dressing over salad and toss to combine.
- Serve cold or at room temperature.
Notes
- Use low-sodium chickpeas and rinse well before using.
- Store leftovers in the refrigerator for up to 3 days.
- Add chicken or tuna for extra protein.
- Omit feta or use plant-based cheese for a vegan option.
- Prep Time: 10 minutes
- Category: Quick and Easy Salads
- Method: Tossed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4
- Sodium: 420
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 6
- Protein: 7
- Cholesterol: 15