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Mediterranean Chickpea Salad with Lemon Vinaigrette

Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish

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Discover the vibrant flavors of summer with this Mediterranean Chickpea Salad with Lemon Vinaigrette. A perfect blend of protein-rich chickpeas and crisp vegetables, this salad is not just a feast for the eyes; it’s a refreshing dish that brings the essence of the Mediterranean to your table. With its zesty lemon vinaigrette and fresh herbs, this no-cook recipe can be prepared in just 20 minutes, making it an ideal choice for busy weeknights or family gatherings. Enjoy it as a satisfying main course or a delightful side at your next barbecue. Once you try it, this colorful salad will become your go-to summer dish!

Ingredients

Scale
  • 2 cans chickpeas (15 oz each), 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)
  • Fresh herbs: parsley and mint
  • â…“ cup extra virgin olive oil
  • ¼ cup fresh lemon juice (approximately 2 lemons)
  • 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

  1. Drain and rinse the chickpeas under cold water. Pat dry to remove excess moisture.
  2. Dice cucumber, bell peppers, and onion into uniform pieces; halve cherry tomatoes and olives.
  3. Finely chop fresh parsley and mint.
  4. In a bowl, whisk together lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), oregano, cumin, olive oil, salt, and pepper.
  5. In a large bowl, combine chickpeas with all chopped vegetables and herbs. Pour dressing over the mixture and toss gently.
  6. Fold in feta cheese just before serving.

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