Chickpea Salad
This chickpea salad is a fresh, quick recipe featuring crisp veggies, canned chickpeas, and a zesty lemon juice dressing. Perfect for meal prep, picnics, or a light lunch, it’s an easy way to enjoy bold Mediterranean flavors.
Servings: 8
Calories: 228kcal
Ingredients
Dressing
- ⅓ cup extra virgin olive oil
- ⅓ cup fresh squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- 1 ½ teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
Chickpea Salad
- 31 ounces canned chickpeas, rinsed and drained (two 15.5-ounce cans)
- 2 cups multicolored grape tomatoes, halved
- 1 cup red bell pepper, seeded and diced
- 1 cup diced english cucumber
- 1 cup chopped red onion
- 1 cup pitted Kalamata olives halved
- ⅓ cup chopped fresh flat leaf parsley
- ¼ cup chopped fresh dill weed, for salad
- 2 teaspoons chopped fresh dill weed for garnish
Instructions
- Add the extra virgin olive oil, lemon juice, minced garlic, Dijon mustard, sea salt and pepper to a small bowl. Whisk to combine.
- Add chickpeas, halved tomatoes, chopped bell pepper, diced english cucumber, sliced onion and halved olives to a large (4-5 quarts) mixing bowl. Toss to combine.
- Add the chopped parsley and ¼ cup chopped dill weed.
- Drizzle the dressing over the salad and toss to thoroughly combine.
- Garnish with the remaining chopped dill weed just before serving.
Notes
- Cooked garbanzo beans can be substituted for the canned beans.
- Chopped fresh mint leaves can be added, as well as crumbled feta cheese.
- Plain halved grape tomatoes can be substituted for the multicolored grape tomatoes.
- Kosher salt can be substituted for sea salt.
Nutrition
Calories: 228kcal | Carbohydrates: 22g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1025mg | Potassium: 387mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1317IU | Vitamin C: 40mg | Calcium: 69mg | Iron: 2mg