Mediterranean Chickpea Salad
Yields: 8 servings
This mediterranean chickpea salad is perfect as a refreshing lunch or wholesome side dish in summer!
Ingredients
For the Dressing
- 1/3 cup (75 g) olive oil
- 1/4 cup (60 ml) fresh lemon juice (from 1 lemon)
- 1 teaspoon (5 g) Dijon mustard
- 1/2 teaspoon (3.5 g) honey
- 1 garlic clove, minced
- Salt and pepper, to taste
For the Salad
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 large cucumber, quartered lengthwise and sliced 1/4-inch thick
- 1 red bell pepper, cut into small cubes
- 2 cups (300 g) cherry tomatoes, halved
- 1 small red onion, diced
- 5 ounces (142 g) feta cheese, cut into small cubes
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
Instructions
- For the Dressing: Add all the ingredients for the dressing to a small bowl and whisk together.
- For the Salad: Add all the ingredients for the salad to a large bowl.
- Pour the dressing over the salad and gently toss. Transfer the salad to a large serving bowl and serve immediately, or cover and chill until ready to serve.
Notes
Storage Instructions: This salad will keep in the refrigerator stored in an airtight container for up to 5 days.
Make-Ahead Instructions: This salad can be made ahead of time as it will keep in the refrigerator for up to five days. This makes it perfect for meal prep.
Adapted from Downshiftology.
Did You Make This Recipe?
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