A quick and easy Mediterranean chickpea salad recipe!
Made with canned chickpeas, cucumber, tomatoes, bell peppers, red onion and feta cheese, this Mediterranean chickpea salad is a colourful and flavour-packed meal. Not only is this recipe quick and easy to make, but the hearty nature of the ingredients ensures that it can be made ahead of time and stored in the fridge for simple lunches for days to come. Not to mention, the combination of chickpeas, vegetables and feta cheese creates a well-balanced meal that is complete vegetarian protein, fibre and healthy fats making this salad equal parts delicious and nutritious.
This chickpea salad recipe calls for specific vegetables, however, you can easily swap them for any hearty vegetables you have on hand. In fact, carrots, celery and zucchini would all work very well!
Time:
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings
Cuisine: Mediterranean
Description
This quick and easy Mediterranean chickpea salad is packed full of chickpeas and vegetables for a healthy and high-fibre meal.
Ingredients
- 2 (14 oz.) cans chickpeas, strained and rinsed
- 1/2 cucumber, diced
- 1/2 red onion, diced
- 1/2 bell pepper, red, yellow or orange, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and halved (optional)
- 1/4 cup parsley, finely chopped
- 1/4 cup olive oil
- 1/2 lemon, juiced
- 75 grams feta cheese, crumbled
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
In a large bowl, combine the chickpeas, cucumber, red onion, bell pepper, cherry tomatoes, olives and toss to combine.
Drizzle with olive oil, lemon juice, salt and pepper and toss until everything is well coated.
Add parsley and feta cheese and toss again until everything is well coated, taste and season with additional salt and pepper as needed.
Nutrition
Serving Size: 1 serving
Calories: 368 calories
Sugar: 4 grams
Fat: 22 grams
Carbohydrates: 31 grams
Fiber: 10 grams
Protein: 13 grams
Source: Stephanie Kay Nutrition
