Mediterranean Chickpea Salad
A light and tangy salad loaded with vibrant, robust flavors. This easy to make salad features chickpeas, roasted red pepper, and olives and is a perfect summer side, or main meal.
Servings: 8 people
Calories: 231cal
Cost: $10
Equipment
- cutting board
- knife
- Large Glass bowl
- Wooden Spoon
- can opener
- colander
Ingredients
Salad
- 15 ounces chickpeas drained, and rinsed
- 1 pint cherry tomatoes sliced in half
- 5.3 ounces green olives * we used grilled green, and pitted olives. Can also use Kalamata olives.
- 12 ounces Roasted red peppers drained, and chopped
- 1 large cucumber seeded, and diced
- 1 small red onion diced
- 3 tablespoons cilantro chopped *can also use parsley, or basil
- 1 tablespoon mint chopped *can be omitted
- ½ cup feta cheese crumbled *can add more if you wish
Dressing
- 3 tablespoons lemon juice
- ¼ cup Extra Virgin Olive Oil
- ⅓ cup White wine vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, garlic powder, and ground black pepper; set aside.
Salad
- On a cutting board, slice your cherry tomatoes, and olives in half. Dice the cucumber, red pepper, and red onion.
- Open the chickpeas, rinse, and drain. Add them to a large bowl with the other prepared ingredients.
- Chop the fresh herbs, and crumble the feta (if its in a block).
- Add all the ingredients to a large bowl, and pour the dressing over them.
- Using a large spoon, toss to combine, cover, and store in the refrigerator to marinate for 30 minutes or longer to help the flavors meld.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1serving | Calories: 231cal | Carbohydrates: 22g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 995mg | Potassium: 444mg | Fiber: 6g | Sugar: 5g | Vitamin A: 701IU | Vitamin C: 39mg | Calcium: 117mg | Iron: 3mg