Chickpea salads are a breeze to make and endlessly customizable! This Mediterranean-inspired recipe is a favorite starting point, with options to tweak it to your taste. Enjoy it as is, or use it as a base for your own creations!
Ingredients
- Chickpeas: 2 cans (15.5 oz. each), drained and rinsed
- Vegetables:
- 1 medium cucumber, chopped
- 1 red bell pepper, seeds removed, chopped
- 1/2 red onion, thinly sliced
- Add-ins:
- 1/2 cup pitted Kalamata olives, chopped
- 1/2 cup crumbled feta cheese (about 3 oz.)
- Seasoning:
- Kosher salt
- Freshly ground black pepper
- Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Prepare the Salad: In a large mixing bowl, combine the chickpeas, cucumber, bell pepper, onion, olives, and feta. Season with a pinch of salt and pepper to taste.
- Make the Dressing: In a small jar with a lid, add olive oil, white wine vinegar, lemon juice, parsley, and crushed red pepper flakes. Secure the lid and shake well until the dressing is fully emulsified. Season with additional salt and pepper if needed.
- Combine: Pour the dressing over the salad and toss gently to ensure everything is evenly coated. Serve immediately for the freshest taste.
This salad is perfect for meal prep too! Just keep the dressing separate and add it before serving. Enjoy your versatile, Mediterranean-inspired chickpea salad!