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Mediterranean Chickpea Salad

A quick and vibrant Mediterranean Chickpea Salad, packed with protein and fresh vegetables, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved (or grape tomatoes, whichever you prefer)
  • 1 cucumber, diced
  • 1 small red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup feta cheese, crumbled (optional; for a vegan version, omit this)
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Start by draining and rinsing your chickpeas under cold water to reduce sodium and get rid of any canned flavor.
  2. In a large bowl, combine the halved cherry tomatoes, diced cucumber, and finely chopped red onion. The colors should start to brighten your bowl.
  3. Add the drained chickpeas and sliced Kalamata olives to the bowl. Gently toss until everything is well combined.
  4. In a small bowl, whisk together the olive oil, red wine vinegar, and a good pinch of salt and pepper. Drizzle this dressing over your salad, and toss again until everything is evenly coated.
  5. Crumble some feta cheese on top (if using) and sprinkle with fresh parsley just before serving.
  6. Enjoy this salad fresh! If desired, you can let the flavors meld in the fridge for a bit before serving to enhance the taste.

Notes

For variations, consider adding proteins like grilled chicken or shrimp, or fresh herbs like basil or mint. Store leftovers in an airtight container in the refrigerator for up to three days.