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Fresh Mediterranean Chickpea Salad

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A quick and easy Mediterranean chickpea salad bursting with zesty lemon-oregano dressing and fresh veggies, perfect for a light lunch or side dish.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber (about 200 g), diced
  • 1 small red bell pepper, diced
  • 1/4 cup (40 g) red onion, finely chopped
  • 1/2 cup (75 g) feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
  • 3 tbsp extra virgin olive oil
  • Juice of 1 large lemon (about 3 tbsp), freshly squeezed
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste

Instructions

  1. Drain and rinse the chickpeas under cold water until the water runs clear. Drain well to avoid a watery salad.
  2. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper.
  4. In a mixing bowl, combine the rinsed chickpeas, chopped vegetables, parsley, oregano, and feta cheese if using. Pour the dressing over and gently toss to coat evenly.
  5. Let the salad rest for 10-15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning if needed before serving.

Notes

Rinsing canned chickpeas removes excess sodium and canned flavor. Letting the salad rest for 10-15 minutes enhances flavor. Soaking diced red onion in cold water for 5 minutes can soften sharpness. Prepare dressing and chop veggies ahead to save time. Omit feta or substitute with vegan cheese or nuts for a vegan version.

Nutrition

Keywords: Mediterranean chickpea salad, chickpea salad, healthy salad, quick salad, vegan salad option, gluten-free salad, lemon oregano dressing

Find it online: https://larameals.com/fresh-mediterranean-chickpea-salad-recipe-5-easy-steps-for-zesty-flavors/