Mediterranean Chickpea Salad Lemon (Printer-friendly)
A refreshing blend of chickpeas, tomatoes, cucumber, and lemon vinaigrette for a vibrant dish.
# What you'll need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 1/4 cup crumbled feta cheese (optional, omit for vegan)
08 - 2 tbsp fresh parsley, chopped
09 - 2 tbsp fresh mint, chopped (optional)
→ Lemon Vinaigrette
10 - 1/4 cup extra-virgin olive oil
11 - 3 tbsp fresh lemon juice (about 1 lemon)
12 - 1 clove garlic, minced
13 - 1 tsp dried oregano
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper
# Method:
01 - In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese if using, parsley, and mint.
02 - In a small bowl or jar, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until fully emulsified.
03 - Pour the vinaigrette over the salad ingredients and toss gently to coat evenly.
04 - Taste the salad and adjust salt or pepper to preference.
05 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
# Expert Tips:
01 -
- It comes together in 15 minutes flat, no cooking required.
- The flavors actually get better when you let it sit, so meal prep becomes your friend.
- One bowl feeds four people or becomes your lunch for the next few days.
02 -
- Don't dress the salad until you're ready to eat it or within 30 minutes of serving; the vegetables will start to weep and go soft if it sits longer.
- Rinsing your canned chickpeas isn't optional—that cloudy liquid will make your vinaigrette taste dull and starchy.
03 -
- Toast a small handful of pine nuts or walnuts and scatter them over the top for unexpected crunch that changes everything.
- If your tomatoes are underwhelming, add a tiny pinch of sugar to the vinaigrette to brighten them up.