Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish
Discover the vibrant flavors of summer with this Mediterranean Chickpea Salad with Lemon Vinaigrette, a refreshing dish that combines protein-rich chickpeas with colorful vegetables and a zesty dressing. Perfect for busy weeknights or gatherings, this salad is quick to prepare and can be made ahead of time, allowing the flavors to meld beautifully. Enjoy it as a light main course or a side dish at your next picnic or potluck.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: Serves about 6
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, finely diced
- ¾ cup kalamata olives, pitted and halved
- ¾ cup crumbled feta cheese (or dairy-free feta)
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and drain chickpeas; pat dry.
- Dice cucumber, bell peppers, onion; halve cherry tomatoes and olives.
- Whisk lemon juice, garlic, mustard, honey (or maple syrup), oregano, cumin; drizzle in olive oil while whisking until emulsified.
- Combine chickpeas with veggies, olives, herbs; pour dressing over and toss gently.
- Fold in feta just before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg