Chickpea Salad
from kristineskitchenblog.com
This chickpea salad is filled with delicious Mediterranean flavors and it's so easy to make! It's a great make ahead side dish for summer BBQ's and potlucks, and also perfect for meal prep lunches.
Prep Time25 minutes mins
Total Time25 minutes mins
Servings: 8 side dish servings
Calories: 288kcal
For the Salad
- 2 (15 ounces each) cans chickpeas rinsed and drained
- 1 English cucumber diced
- 8 ounces grape or cherry tomatoes* halved
- 1 bell pepper any color, chopped
- ½ small red onion thinly sliced, about ½ cup
- ½ cup pitted Kalamata olives halved
- ⅔ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
For the Dressing
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt or fine sea salt or to taste
- ¼ teaspoon black pepper
Place the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley and dill in a large bowl.
To make the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, honey, oregano, salt and pepper.
Pour the dressing over the salad and toss gently to mix.
Taste the salad and add more salt and/or pepper if needed. Salad is best served after it chills in the refrigerator for an hour or two to let the flavors meld together.
- This chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect for making ahead for a BBQ or potluck. Or, divide it up into individual portions and store in the refrigerator for meal prep lunches.
Calories: 288kcal | Carbohydrates: 35g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 433mg | Potassium: 495mg | Fiber: 9g | Sugar: 8g | Vitamin A: 927IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 4mg
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