Mediterranean Chickpea Salad
Lunch
A vibrant, protein-packed salad bursting with Mediterranean flavors. Crunchy cucumbers, juicy tomatoes, briny olives, and tender chickpeas all dressed in a bright lemon vinaigrette.
Prep Time: 15 mins
Cook Time: 0 mins
Servings: 3
Ingredients
- • 2 cans (15 oz each) chickpeas, drained and rinsed
- • 1 English cucumber, diced
- • 1 1/2 cups cherry tomatoes, quartered
- • 1/3 cup Kalamata olives, halved
- • 1/4 cup red onion, thinly sliced
- • 1/4 cup fresh flat-leaf parsley, chopped
- • 2 tbsp fresh mint, chopped
- • 3 tbsp extra virgin olive oil
- • 2 tbsp fresh lemon juice
- • 1 clove garlic, minced
- • 1 tsp dried oregano
- • 1/2 tsp Dijon mustard
- • Salt and pepper to taste
- • Optional: sliced avocado for serving
Instructions
1
In a large salad bowl, combine the chickpeas, cucumber, cherry tomatoes, olives, red onion, parsley, and mint.
2
In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and Dijon mustard until emulsified.
3
Pour the lemon vinaigrette over the salad and toss gently to coat everything evenly.
4
Season with salt and pepper to taste.
5
Let the salad sit for at least 10-15 minutes at room temperature to allow the flavors to meld together.
6
Serve as-is or over a bed of mixed greens. Top with sliced avocado for extra creaminess.