Mediterranean Chickpea Salad
by: claire cary
Need a delicious lunch or a side dish for a party in 10 minutes?! This Mediterranean Chickpea Salad is made especially for you. This recipe is full of flavor, high in protein and perfect to meal prep for the week.
/ /
4
Ingredients
Salad:
- 2 cans chickpeas
- 1 red bell pepper chopped
- 1 cup chopped red onion
- 1 cup diced cucumber
- 1 cup halved grape tomatoes
- ¼ cup chopped fresh parsley
- 1/4-1/2 cup chopped fresh basil
- ½ cup pitted kalamata olives
- Optional: 1/4 cup feta or dairy free feta
Dressing:
- 3 tbsp olive oil
- 1-2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 cloves garlic minced
- ½ tsp sea salt or to taste
- ¼ tsp black pepper
- Optional: 1/2 tsp red pepper flakes
Instructions
- Drain and rinse the chickpeas until no bubbles remain.
- Add them to a bowl with the chopped pepper, onion, cucumber, halved tomatoes, parsley and basil.
- Whisk all of the ingredients for the dressing together in a bowl or combine in a salad dressing shaker and pour over the salad.
- Mix to combine well.
- Add additional basil if desired and enjoy!
Notes
This recipe calls for canned chickpeas, but you can also use chickpeas cooked from dry. You'll want to use 1.5 cups cooked chickpeas in place of every 1 can.
Serving: 1bowl / Calories: 329kcal / Carbohydrates: 39.4g / Protein: 12.6g / Fat: 15.2g / Fiber: 12.2g / Sugar: 3.2g
