Description
This Chickpea Salad is loaded with fresh veggies, herbs, and a bright vinaigrette dressing. It’s a flavorful Mediterranean-inspired salad that’s perfect for make-ahead lunches or your next summer gathering.
Ingredients
Units
Scale
- 2 15-oz cans chickpeas, drained and rinsed
- 1 1/2 cups cherry tomatoes, halved
- 3/4 cup chopped bell pepper (red, yellow, or orange)
- 3/4 cup chopped mini cucumbers
- 1/4 cup chopped red onions
- 1/4 cup chopped oil-packed sun-dried tomatoes, drained and chopped
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped dill (or mint)
- A heaping 1/2 cup crumbled feta cheese (optional)
For the red wine vinaigrette dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 small garlic clove, finely minced or pressed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine sea salt, or more to taste
- 1/4 freshly ground black pepper
Instructions
- Make the dressing. In a jar with a fitted lid or small bowl, add the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey (or maple syrup if using), garlic, oregano, salt, and freshly ground black pepper. Seal the jar and give it a good shake until everything is fully combined or whisk to combine.
- Assemble the salad. In a large bowl, add the chickpeas, cherry tomatoes, bell pepper, cucumber, red onion, sun-dried tomatoes, fresh herbs, and crumbled feta cheese (if using). Drizzle the prepared dressing over everything and toss to combine. Enjoy chilled or at room temperature.
Notes
- Make it vegan by omitting the feta cheese and using maple syrup instead of honey.
- Sun-dried tomato substitute: Use chopped pitted kalamata olives.
- Leftover salad will keep for up to 3 days when stored in an airtight container in the fridge.
- If you’re planning on making this salad in advance, wait until just before serving to add the cherry tomatoes and fresh dill or mint (if using). This will prevent the tomatoes from softening in the fridge and the fresh herbs from wilting after chopping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: Mediterranean