Description
A vibrant, protein-packed Mediterranean-inspired chickpea salad bursting with fresh vegetables, tangy dressing, and customizable flavors—perfect for quick, healthy meals.
Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 medium orange bell pepper, diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup pickled red onions
- 1/2 cup crumbled Greek feta
- 1/3 cup sliced Kalamata olives
- 1/4 cup sliced almonds (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Drain and rinse the chickpeas, then add them to a mixing bowl with the diced cucumber and bell pepper.
- Add the cherry tomatoes, pickled red onions, feta, olives, and optional almonds; toss gently.
- In a separate bowl or jar, whisk or shake together the olive oil, red wine vinegar, balsamic vinegar, lemon juice, Dijon mustard, garlic, cumin, oregano, salt, paprika, black pepper, and red pepper flakes.
- Pour the dressing over the salad and mix to coat evenly.
- Refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, top with fresh parsley and dill.
Notes
Chill the salad for at least one hour to enhance flavor and texture. Rinse chickpeas well to reduce sodium and improve taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg