This yummy Mediterranean Chickpea Salad is versatile and can be made up to two days before consumption. Just chop up the ingredients and store them separately in airtight containers. If you prefer dairy-free, consider swapping out the cheese for hard-boiled eggs. Or replace the olives and bell pepper with cherry tomatoes and avocado.



2 (15-oz.) can chickpeas, drained and rinsed

1 medium cucumber, chopped

1 bell pepper, chopped

1/2 red onion, thinly sliced

1/2 c. chopped kalamata olives

1/2 c. crumbled feta

Kosher salt

Freshly ground black pepper

Lemon- Parsley Vinaigrette

1/2 c. extra-virgin olive oil

1/4 c. white wine vinegar

1 tbsp. Lemon juice.

1 tbsp.

freshly chopped parsley

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper


Make the salad: In a large bowl, toss chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.

Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Close the jar and shake until emulsified, then season with salt and pepper.

Dress the salad with vinaigrette just before serving.


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