Mediterranean Chickpea Salad

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This flavorful and colorful Mediterranean chickpea salad is made using pantry staples and fresh vegetables. It may be prepared quickly and is suitable as a main dish, side dish, or meal prep suggestion.
Since chickpea salads are full, hearty, and simple to make, I love them, especially in the summer. For lunch, dinner, or a weekend BBQ, you can whip up a vibrant and colorful salad in less than 10 minutes. Leftovers keep nicely in the fridge for several days.

However, using canned chickpeas, also known as garbanzo beans, is a terrific way to save time without sacrificing nutrition or flavor. You can still soak and boil raw chickpeas for chickpea salad. One of those healthy pantry staples that I always keep on hand is canned chickpeas, which makes putting up this Mediterranean chickpea salad with feta cheese a breeze.

MEDITERRANEAN CHICKPEA SALAD INGREDIENTS

  • 2 cans (15-ounce) chickpeas, strained and rinsed
  • ½ cucumber, diced
  • ½ red onion, diced
  • 1 bell pepper, red, yellow, or orange, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup kalamata olives, pitted and halved (optional)
  • ¼ cup parsley, finely chopped
  • ¼ cup feta cheese, crumbled
  • 1/3 cup extra-virgin olive oil
  • ½ lemon, juiced
  • ¼ teaspoon salt
  • Pinch of black pepper

HOW TO MAKE MEDITERRANEAN CHICKPEA SALAD

  1. Get the chickpeas ready. The tinned chickpeas should be drained, rinsed, and dried.
  2. Get the vegetables ready. Chop the bell pepper, parsley, olives, red onion, cucumber, red onion, and tomatoes.
  3. Construct the dressing. Olive oil, lemon juice, salt, and pepper are combined by mixing and whisking.
  4. assemble the salad's components. The chickpeas, vegetables, olives, parsley, and feta cheese crumbles should all be combined in a big bowl.
  5. Wrap in dressing. Add the dressing to the salad and blend by tossing.
  6. according to taste. After giving the salad a taste, add more salt and pepper as needed.

VARIATIONS

Alternate the vegetables. The vegetables in this salad are simply replaceable with any that you have on hand. Desire various vegetables? Try using zucchini, celery, or carrots. More greens please. Add some chopped arugula or spinach. Do you want more taste or texture? Add avocado, roasted red peppers, or sun-dried tomatoes.

Modify the dressing. This recipe calls for a straightforward mixture of olive oil and lemon juice, but you can add some minced garlic and dried oregano to enhance the flavors, or you can use a premade Greek dressing in its place.

Increase the protein. By adding some diced grilled chicken or canned tuna, you can boost the salad's protein content.

Organize ahead. For a party or gathering, you may make this salad ahead of time and keep the vegetables, chickpeas, and dressing in separate airtight containers for up to 3 days. You can then season the salad right before serving. It can also be totally prepared as a meal prep concept and kept, fully dressed, in the refrigerator for up to 4 days.

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