Mediterranean Chickpea
Salad
Fresh, crunchy, tangy, and packed with chickpeas, vegetables, herbs, and a simple lemon dressing.
Serves: 4
Prep: 15 minutes
No cooking required
Ingredients
For the salad
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2 cans (400 g each) chickpeas, drained and rinsed
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1 cucumber, diced
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2 tomatoes, diced
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½ red onion, finely sliced
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½ cup Kalamata olives, sliced
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½ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tbsp fresh mint, chopped
For the dressing
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¼ cup extra-virgin olive oil
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2 tbsp fresh lemon juice
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1 tbsp red wine vinegar
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1 garlic clove, minced
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1 tsp dried oregano
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½ tsp ground cumin
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Salt and black pepper, to taste
Instructions
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Make the dressing: Whisk together olive oil, lemon juice, vinegar, garlic, oregano, cumin, salt, and pepper.
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Combine the salad: Add chickpeas, cucumber, tomatoes, onion, olives, feta, parsley, and mint to a large bowl.
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Dress: Pour the dressing over everything and toss gently.
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Rest: Let the salad sit for 10–15 minutes before serving so the flavors blend.
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Serve: Enjoy chilled or at room temperature.
Tip: For an even heartier salad, add diced avocado, roasted red peppers, or grilled chicken. It keeps well in the refrigerator for about 3 days.
