Description
A vibrant Mediterranean Chickpea Salad with Feta and Herbs that’s easy to prepare, packed with protein, and perfect for meal prepping or serving at gatherings.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- 1 red bell pepper, diced
- ½ red onion, finely diced
- ¾ cup kalamata olives, pitted and halved
- 6 oz feta cheese, cubed or crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped (optional)
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon honey (optional)
Instructions
- Prepare the chickpeas by draining and rinsing thoroughly. Place in a large mixing bowl.
- Chop the cucumber, halve the cherry tomatoes, chop the bell pepper, and finely dice the red onion. Add all vegetables to the bowl with the chickpeas.
- Add kalamata olives, feta cheese, and chopped herbs to the bowl.
- In a separate bowl, combine olive oil, lemon juice, minced garlic, oregano, Dijon mustard, salt, pepper, and honey. Whisk until combined.
- Pour the dressing over the salad and toss gently. Let the salad sit for at least 15 minutes before serving.
Notes
- Can be prepared up to 24 hours in advance; store components separately until serving for best flavor.
- For storage, refrigerate in an airtight container for up to 5 days.
- Serve at room temperature for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 20 mg