Chickpea Salad
from kristineskitchenblog.comThis chickpea salad is filled with delicious Mediterranean flavors and it's so easy to make! It's a great make ahead side dish for summer BBQ's and potlucks, and also perfect for meal prep lunches.
Servings: 8 side dish servings
Calories: 288kcal
Ingredients
For the Salad
- 2 (15 ounces each) cans chickpeas rinsed and drained
- 1 English cucumber diced
- 8 ounces grape or cherry tomatoes* halved
- 1 bell pepper any color, chopped
- ½ small red onion thinly sliced, about ½ cup
- ½ cup pitted Kalamata olives halved
- ⅔ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
For the Dressing
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon dried oregano
- ½ teaspoon Kosher salt or fine sea salt or to taste
- ¼ teaspoon black pepper
Instructions
- Place the chickpeas, cucumber, tomatoes, bell pepper, red onion, olives, feta cheese, parsley and dill in a large bowl.
- To make the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, honey, oregano, salt and pepper.
- Pour the dressing over the salad and toss gently to mix.
- Taste the salad and add more salt and/or pepper if needed. Salad is best served after it chills in the refrigerator for an hour or two to let the flavors meld together.
Video
Notes
- This chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect for making ahead for a BBQ or potluck. Or, divide it up into individual portions and store in the refrigerator for meal prep lunches.
Nutrition
Calories: 288kcal | Carbohydrates: 35g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 433mg | Potassium: 495mg | Fiber: 9g | Sugar: 8g | Vitamin A: 927IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 4mg
