Mediterranean Chickpea Salad
A light and refreshing Mediterranean chickpea salad perfect for a healthy vegan lunch.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
- 1 Salad tongs
Ingredients
Salad Ingredients
- 2 cups canned chickpeas rinsed and drained
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup Kalamata olives halved
- 1/4 cup fresh parsley chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley. Mix gently to combine.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients. Toss gently with salad tongs to ensure everything is evenly coated.
- Allow the salad to sit for at least 30 minutes to let the flavors meld. This step is crucial for the best taste.
- Serve the salad chilled or at room temperature as a main dish or side.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use fresh herbs for maximum flavor. Ingredient Substitutions: Try adding feta cheese for a non-vegan option. How to Serve: Pair with a light white wine. Storage & Freshness: Best eaten within 3 days. Make-Ahead Tips: Prepare dressing and chop vegetables in advance.