Mediterranean chickpea salad is a light, bright, and beautiful salad that is easy to make. Chickpeas are combined with cucumbers, bell pepper, red onion, olives, avocado, feta, and fresh herbs for a salad that is hearty enough for a lovely lunch and also perfect for a dinner side dish.
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0:26 Make the vinaigrette dressing
1:17 Building the salad – prepping the chickpeas
1:36 Preparing the cucumber
1:58 Preparing the bell peppers
2:29 Preparing the kalamata olives
2:37 Preparing the feta cheese
2:56 Preparing the avocado
3:25 Chopping the mint
3:39 Why fresh herbs?
4:00 Top with dressing, mix and enjoy!
4:42 Outro + Outtakes
MEDITERRANEAN CHICKPEA SALAD RECIPE
2-15 ounce cans of chickpeas, drained and rinsed
1 English cucumber, chopped into bite-sized pieces
1/2 red onion, finely diced
2 cups yellow and orange bell peppers, diced
1/2 cup Kalamata olives, sliced in half
1/2 cup feta cheese, crumbled
1 avocado, chopped
1/4 cup fresh chopped herbs, (I used mint and basil)
salt and pepper to taste
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/2 teaspoon Dijon mustard
1 clove of garlic, crushed
1/2 teaspoon sea salt
1/4 teaspoon black pepper
In a small spouted cup or mason jar, combine extra virgin olive oil, lemon juice, dijon mustard, garlic, salt, and pepper. Whisk until well combined.
Mediterranean Chickpea Salad
Drain and rinse the chickpeas before placing them into a large bowl. Add on the cucumber, red onion, bell peppers, kalamata olives, feta cheese, avocado, mint, and basil. Set aside.
Drizzle the dressing over the salad and gently toss until all the beans and veggies are coated in the seasoning. Adjust seasonings and enjoy!
Calories: 169kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 392mg | Potassium: 309mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 55mg | Calcium: 70mg | Iron: 1mg
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