Description
A vibrant, no-cook Mediterranean chickpea salad that comes together in just 10 minutes. Featuring crisp cucumbers, cherry tomatoes, and Kalamata olives tossed in a tangy lemon-garlic dressing, this dish is perfect for busy weeknights and meal prep.
Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely diced
- ½ cup Kalamata olives, pitted and halved
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- Black pepper, to taste
- ½ cup feta cheese, crumbled (optional)
- ¼ cup fresh parsley, chopped (optional)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Open the cans of chickpeas and rinse them thoroughly under cold water in a colander until the water runs clear. Shake off excess water.
- Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. If the onion is too strong, soak it in cold water for 10 minutes, then drain and pat dry.
- In a small jar or bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, Dijon mustard, honey, salt, and black pepper. Shake or whisk vigorously until the dressing is emulsified.
- In a large mixing bowl, combine the drained chickpeas, cucumber, tomatoes, onion, and olives.
- Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
- Stir in the crumbled feta cheese and chopped parsley if using. Taste and adjust seasoning with more salt, pepper, olive oil, or lemon juice as needed.
- Serve immediately at room temperature or refrigerate for later. The salad tastes even better after sitting for 30 minutes to allow flavors to meld.
Notes
[‘Rinsing the chickpeas well is crucial to remove the starchy liquid and improve texture.’, ‘The salad tastes better if allowed to sit in the fridge for 30 minutes before serving.’, ‘Do not freeze this salad as the vegetables will become mushy.’, ‘Store leftovers in an airtight container in the refrigerator for up to 5 days.’, ‘If the salad seems dry after storage, add a splash of olive oil or lemon juice before serving.’]
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 8
- Protein: 10
Keywords: Mediterranean chickpea salad, quick weeknight dinner, healthy salad, vegan salad, meal prep, no-cook recipe, chickpea salad, gluten-free salad