Mediterranean Chickpea Salad
This Mediterranean salad is sweet, tangy, crunchy, and so satisfying! Whip this up in under 15 minutes and snack on it all week long!
Servings: 6 servings
Ingredients
Salad
- 2 (15 ounce can) chickpeas (garbanzo beans) drained and rinsed
- 1 pint cherry or grape tomatoes halved or quartered
- 1 English cucumber diced
- 1 green bell pepper diced
- 1 red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons roughly chopped fresh mint
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the following ingredients by draining and rinsing the 2 (15 ounce can) chickpeas (garbanzo beans) Halve the 1 pint cherry or grape tomatoes, slice the 1 English cucumber and 1 red onion chop the 1 green bell pepper and slice the 1/2 cup kalamata olives. Add them all to a large mixing bowl.
- Add to the bowl 1/2 cup crumbled feta cheese, 2 tablespoons chopped fresh basil, and 2 tablespoons roughly chopped fresh mint.
- In a small bowl or jar with a lid, whisk or shake together the 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 tablespoons honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
- Enjoy chilled or at room temperature.
Video
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Nutrition
Calories: 294kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 818mg | Potassium: 528mg | Fiber: 8g | Sugar: 11g | Vitamin A: 736IU | Vitamin C: 39mg | Calcium: 144mg | Iron: 3mg
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