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Mediterranean Chickpea Salad

Prepare this bright Mediterranean Chickpea Salad for a summery lunch or side dish.

Materials

  • - 2 cans 15 oz each chickpeas, drained and rinsed
  • - 1 cucumber diced
  • - 1 bell pepper diced (any color)
  • - 1 red onion finely chopped
  • - 1 cup cherry tomatoes halved
  • - 1/2 cup kalamata olives sliced
  • - 1/2 cup feta cheese crumbled
  • - 1/4 cup fresh parsley chopped
  • - **For the dressing:**
  • - 1/4 cup olive oil
  • - 2 tablespoons lemon juice
  • - 1 teaspoon Dijon mustard
  • - 1 garlic clove minced
  • - Salt and pepper to taste

Instructions

  • In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, kalamata olives, feta cheese, and parsley.
  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad and toss to combine. Ensure all ingredients are evenly coated.
  • Refrigerate for at least 30 minutes before serving to allow the flavors to meld.