Description
A quick, vibrant salad mixing creamy chickpeas, crisp veggies, and zesty Mediterranean flavors. Perfect for busy weeknights, it combines fresh parsley, cucumber, tomatoes, olives, and a tangy vinaigrette for a protein-packed, healthy dish.
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 English cucumber, diced
1/2 red bell pepper, diced
1/4 cup Kalamata olives
1/4 cup fresh parsley, chopped
5 tbsp olive oil
2 tbsp red wine vinegar (or lemon juice)
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/2 cup crumbled feta cheese
Instructions
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, olives, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, oregano, salt, and pepper.
Pour dressing over the salad and toss to coat evenly.
Optional: Top with crumbled feta cheese.
Chill for 10 minutes before serving (room temperature if rushed).
Notes
Make dressing ahead and store separately.
Add avocado or chickpeas from a fresh crock to boost creaminess.
Store leftovers in an airtight container for 2-3 days.
- Prep Time: 10
- Category: Dinner
- Method: Raw/Chilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 2g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg