Description
Mediterranean chickpea salad with fresh vegetables, feta cheese, and a bright homemade dressing.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 3/4 cup chopped cucumber
- 2/3 cup cherry tomatoes, sliced
- 1/2 cup chopped red bell pepper
- 1/3 cup kalamata olives, sliced
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Add chickpeas, cucumber, tomatoes, bell pepper, olives, onion, feta, and parsley to a large bowl.
- Combine olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper in a jar.
- Shake until the dressing emulsifies.
- Pour dressing over the salad and toss gently.
- Serve chilled or at room temperature.
Notes
- Rinse chickpeas well for best flavor.
- Let salad rest 10 minutes before serving.
- Stir before serving leftovers.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg