Mediterranean Chickpea Salad

This Mediterranean chickpea salad is filled with crisp and healthy veggies, protein-loaded chickpeas, fresh herbs & salty feta cheese then topped with a tangy vinaigrette.

This hearty and beautiful salad was healthy, delicious, and a great way to start off the new year eating better!

I hope you all had a nice holiday break. It was just the four of us this year and we all stayed home due to Oregon being on a strict lockdown right now because of the pandemic. It was a strange way to celebrate the holidays but we made the best of it and it was really nice to spend lots of time with my husband, kids, and pets.

How to Make a Mediterranean Chickpea Salad

Make the vinaigrette by combining the olive oil, white wine vinegar, lemon juice, finely chopped parsley, minced garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, in a glass jar. Whisk until well combined and set aside to allow the flavors to mingle.

Make the salad by combining the chickpeas, cucumber, bell pepper, tomato halves, kalamata olives, red onion, parsley, and dill together in a bowl.

Whisk the vinaigrette well then drizzle on top of the salad and gently toss until evenly coated. Top with feta cheese crumbles. Season with sea salt and freshly cracked pepper, to taste, if needed. Serve and enjoy.

Mediterranean Chickpea Salad

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Prep Time: 15 minutes minutes

Course: Salad, Side Dish

Cuisine: Greek

Servings: 4

Author: Pam - For the Love of Cooking

Ingredients

Lemon-Herb Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp fresh parsley, finely chopped
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Pinch of sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, drained & rinsed **Remove any loose chickpea 1skins
• 1 English cucumber, chopped
• ½ yellow bell pepper, chopped
• ½ cup grape tomatoes, halved
• ¼ cup kalamata olives, halved
• ¼ red onion, thinly sliced **Soak slices in ice water first if they are too strong in flavor
• 1 tbsp fresh parsley, chopped
• 2 tsp fresh dill, chopped
• 2-3 tbsp feta cheese crumbles
• Sea salt and freshly cracked pepper, to taste

Instructions

• Make the vinaigrette by combining the olive oil, white wine vinegar, lemon juice, finely chopped parsley, minced garlic, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste in a glass jar. Whisk until well combined and set aside to allow the flavors to mingle. 
• Make the salad by combining the chickpeas, cucumber, bell pepper, tomato halves, kalamata olives, red onion, parsley, and dill together in a bowl.
• Whisk the vinaigrette well then drizzle on top of the salad and gently toss until evenly coated.
• Top with feta cheese crumbles. Season with sea salt and freshly cracked pepper, to taste, if needed.
• Serve and enjoy. 

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