Description
This Mediterranean Chickpea Salad bursts with flavor and freshness. Packed with nutritious ingredients, it’s a quick and easy dish for lunch or dinner that everyone will love!
Ingredients
Scale
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 shallot, minced
- 1/2 english cucumber, small diced (1 ½ cups)
- 1 1/2 cups cherry tomatoes, quartered (or 1 diced red pepper)
- 14-ounce can artichoke hearts, roughly chopped
- 1 large handful italian parsley, chopped (or other fresh herbs)
- ¼ cup capers, drained
- ½ cup crumbled feta cheese (optional; see notes)
- 2 tbsp lemon juice plus lemon zest
- 2 tbsp extra-virgin olive oil
- 1 tbsp dijon mustard
- 1 teaspoon dried oregano
- ¾ tsp kosher salt
- freshly ground black pepper
Instructions
- In a large mixing bowl, combine the chickpeas, shallot, cucumber, cherry tomatoes, artichoke hearts, chopped parsley, and capers.
- If using, add the crumbled feta cheese to the mixture.
- In a small bowl, whisk together the lemon juice, lemon zest, olive oil, dijon mustard, dried oregano, kosher salt, and black pepper.
- Pour the dressing over the salad and gently toss until everything is well coated.
- Serve immediately or cover and refrigerate for up to 5 days.
Notes
For a vegan version, omit the feta cheese or use a plant-based alternative.
Feel free to add other vegetables like bell peppers or olives for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg