Print

Easy Mediterranean Chickpea Salad with Zesty Lemon Vinaigrette

Mediterranean Chickpea Salad - featured image
Print Recipe

A quick and healthy Mediterranean chickpea salad featuring fresh veggies and a zesty lemon vinaigrette, perfect for a fuss-free meal in under 20 minutes.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas (garbanzo beans), drained and rinsed
  • 1 medium cucumber, diced (about 7 oz / 200 g)
  • 1 cup (150 g) cherry tomatoes, halved
  • ¼ cup red onion, finely chopped
  • ½ cup (75 g) Kalamata olives, pitted and halved
  • ½ cup (15 g) fresh parsley, chopped
  • ½ cup (75 g) feta cheese, crumbled (optional)
  • ¼ cup (60 ml) extra-virgin olive oil
  • Juice of 2 fresh lemons (about ¼ cup / 60 ml)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • ¼ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Drain and rinse two 15-ounce (425 g) cans of chickpeas under cold water to remove excess salt and canning liquid. Set aside to drain thoroughly.
  2. Dice 1 medium cucumber, halve 1 cup cherry tomatoes, finely chop ¼ cup red onion, pit and halve ½ cup Kalamata olives, and roughly chop ½ cup fresh parsley.
  3. In a small bowl, whisk together ¼ cup extra-virgin olive oil, juice of 2 lemons, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, and ¼ teaspoon smoked paprika. Season with salt and black pepper to taste. Whisk until emulsified and slightly thickened.
  4. In a large mixing bowl, combine chickpeas, chopped veggies, and ½ cup crumbled feta cheese if using. Pour the lemon vinaigrette over everything and toss gently but thoroughly to coat all ingredients evenly.
  5. Cover the bowl and chill the salad for at least 15 minutes before serving to allow flavors to meld. Adjust seasoning with extra lemon juice or salt if needed.

Notes

Rinse canned chickpeas well to remove metallic flavor and prevent watery salad. Letting the salad rest in the fridge for at least 15 minutes helps flavors meld. Whisk mustard and vinegar before slowly adding olive oil to emulsify dressing. If dressing breaks, whisk in a teaspoon of warm water to bring it back together. Finely mince garlic to avoid overpowering flavor. Use pre-crumbled feta for convenience. Salad can be stored in an airtight container in the fridge for up to 3 days; flavors improve after sitting overnight.

Nutrition

Keywords: Mediterranean salad, chickpea salad, healthy salad, lemon vinaigrette, easy salad recipe, vegetarian, gluten-free

Find it online: https://yumbelle.com/easy-mediterranean-chickpea-salad-recipe-with-zesty-lemon-vinaigrette-for-healthy-meals/