Prepare this bright Mediterranean Chickpea Salad for a summery lunch or side dish.
**Ingredients:**
– 2 cans (15 oz each) chickpeas, drained and rinsed
– 1 cucumber, diced
– 1 bell pepper, diced (any color)
– 1 red onion, finely chopped
– 1 cup cherry tomatoes, halved
– 1/2 cup kalamata olives, sliced
– 1/2 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– **For the dressing:**
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1 garlic clove, minced
– Salt and pepper to taste
**Directions:**
1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, kalamata olives, feta cheese, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss to combine. Ensure all ingredients are evenly coated.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Recipe Card
Mediterranean Chickpea Salad
Prepare this bright Mediterranean Chickpea Salad for a summery lunch or side dish.
- – 2 cans (15 oz each chickpeas, drained and rinsed)
- – 1 cucumber (diced)
- – 1 bell pepper (diced (any color))
- – 1 red onion (finely chopped)
- – 1 cup cherry tomatoes (halved)
- – 1/2 cup kalamata olives (sliced)
- – 1/2 cup feta cheese (crumbled)
- – 1/4 cup fresh parsley (chopped)
- – **For the dressing:**
- – 1/4 cup olive oil
- – 2 tablespoons lemon juice
- – 1 teaspoon Dijon mustard
- – 1 garlic clove (minced)
- – Salt and pepper to taste
- In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, kalamata olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss to combine. Ensure all ingredients are evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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