Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish
Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish is a vibrant and nutritious recipe that embodies the essence of summer. This no-cook salad is packed with protein-rich chickpeas, fresh vegetables, and a zesty lemon vinaigrette. Perfect for picnics, barbecues, or simply enjoying at home, it offers incredible Mediterranean flavors with minimal effort.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately six people 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans chickpeas (drained and rinsed)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- ½ red onion (finely diced)
- ¾ cup kalamata olives (pitted and halved)
- ¾ cup feta cheese (or dairy-free alternative)
- Fresh parsley and mint (chopped)
Instructions
- Drain and rinse the chickpeas under cold water; pat dry.
- Dice the cucumber, bell peppers, and onion into uniform pieces; halve the cherry tomatoes and olives.
- Finely chop the parsley and mint.
- For the lemon vinaigrette, whisk together lemon juice, garlic, mustard, honey (or maple syrup), oregano, cumin, olive oil, salt, and pepper in a small bowl.
- In a large mixing bowl, combine chickpeas, vegetables, olives, herbs; pour in vinaigrette and toss gently.
- Just before serving, fold in feta cheese.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg