Mediterranean Chickpea Salad with Lemon Vinaigrette
Refresh your summer gatherings with this vibrant Mediterranean Chickpea Salad with Lemon Vinaigrette. This no-cook dish combines protein-rich chickpeas with crisp vegetables and a zesty dressing, creating a deliciously satisfying meal perfect for picnics, barbecues, or a light lunch. Bursting with colors and flavors, this salad is not only easy to prepare but also highly nutritious—making it an ideal choice for warm weather occasions. With its fresh herbs and tangy lemon vinaigrette, every bite promises to delight your taste buds.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 6
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, finely diced
- ¾ cup olives, pitted and halved
- ¾ cup crumbled feta cheese (or dairy-free feta)
- Fresh parsley, chopped
- Fresh mint, chopped
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Rinse and drain chickpeas; pat dry.
- Dice cucumber, bell peppers, and onion; halve cherry tomatoes and olives.
- Chop parsley and mint.
- Whisk together vinaigrette ingredients in a small bowl until emulsified.
- In a large bowl, combine chickpeas, vegetables, olives, and herbs. Toss with vinaigrette.
- Gently fold in feta cheese before serving.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 260
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg