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Delicious Mediterranean chickpea salad with fresh vegetables and herbs

Mediterranean Chickpea Salad

A fresh and light salad made with chickpeas, crisp vegetables, herbs, and a tangy dressing, perfect for lunch, potlucks, or meal prep.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans canned chickpeas, drained and rinsed Use canned for speed.
  • 1 red bell pepper, chopped Chop vegetables in similar size pieces.
  • 1 cucumber, chopped
  • 0.5 red onion, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh parsley, chopped
  • 0.25 cup fresh mint, chopped Optional.
Dressing Ingredients
  • 0.33 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt and pepper Taste the dressing before adding to the salad.

Method
 

Preparation
  1. Drain and rinse the canned chickpeas, pat them dry with a towel, and put them in a large bowl.
  2. Chop the red bell pepper, cucumber, red onion, and cherry tomatoes, and add them to the bowl.
  3. Add the chopped parsley and mint, if using.
  4. In a separate bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper.
  5. Pour the dressing over the salad and toss gently to coat everything.
  6. Taste and adjust with lemon juice, more salt, or pepper if desired.
  7. Let the salad rest for 10 to 30 minutes to let the flavors blend, then serve.

Notes

The salad keeps well in the fridge for 3 to 4 days. It is great for meal prep. Try serving over a bed of mixed greens or as a filling for pita pockets.