Description
This Summer Chickpea Salad is a refreshing and nutritious dish perfect for warm weather. Packed with protein-rich chickpeas, fresh vegetables, and a zesty dressing, it’s a satisfying meal or side.
Ingredients
Scale
Main Salad:
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/4 red onion (finely chopped)
- 1/2 red bell pepper (diced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup feta cheese (crumbled)
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Main Salad: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, parsley, and feta cheese.
- Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to blend. Serve chilled or at room temperature.
Notes
- For a vegan version, omit the feta or use a plant-based alternative.
- Add avocado, olives, or fresh basil for extra flavor.
- This salad is great for meal prep and stays fresh in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
