Description
Mediterranean Chickpea Salad with Lemon Vinaigrette is a refreshing, nutrient-packed dish loaded with crisp veggies, protein-rich chickpeas, and tangy feta. Tossed in a bright lemon vinaigrette, it’s perfect as a light lunch, side dish, or potluck favorite.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
- In a large mixing bowl, combine chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, feta, and parsley.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss until evenly coated.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- This salad keeps well in the fridge for up to 3 days—perfect for meal prep.
- For a vegan version, omit the feta or use plant-based feta alternatives.
- Add avocado or quinoa for extra creaminess or substance.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg
Keywords: chickpea salad, Mediterranean salad, lemon vinaigrette, healthy lunch, easy vegetarian salad, summer dish