Mediterranean Chickpea Salad
Each bite of this Mediterranean chickpea salad is full of nourishing vegetables and a tangy herb vinaigrette! It's fresh, full of color, and has so much flavor.
Servings 4
Calories 290kcal
Ingredients
- 1 14 oz can chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 cup English cucumber, slices
- 1/2 red onion, thinly sliced
- 1 cup Tuscan kale, stems removed & chopped
- 1/3 cup pitted kalamata olives
- 1/4 cup feta cheese
Dressing
- 1/4 cup olive oil
- 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1 1/2 teaspoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
- 2 Tablespoon lemon juice
- 2 Tablespoon red wine vinegar
- 1/2 teaspoon (each) salt & black pepper
- 1-2 teaspoon maple syrup (or honey)
Instructions
- Whisk dressing ingredients: in a liquid measuring cup or small bowl, add all of vinaigrette ingredients and whisk together. Set aside.
- Assemble salad: In a large salad bowl arrange chopped veggies, chickpeas, olives, feta cheese, and drizzle with dressing. Toss until salad ingredients are evenly coated in vinaigrette. Taste, adjust flavor with additional salt & black pepper if needed, and then serve!
Notes
- More veggies to add: you can customize this salad to whatever veggies you have on hand like adding spinach, mixed greens, radishes, fennel, black olives, roasted red peppers, artichokes, and chopped fresh basil.
- Make it vegan: if you'd prefer to have this recipe be vegan friendly you can omit the feta cheese. Add more kalamata olives if desired to make up for the salty flavor.
- How to store leftover salad: for ultimate freshness, refrigerate in an airtight container for 1-2 days.
Nutrition
Calories: 290kcal | Carbohydrates: 24.9g | Protein: 8.9g | Fat: 18.6g | Cholesterol: 8.3mg | Sugar: 4.9g | Vitamin A: 450IU | Vitamin C: 92.4mg