🥗 Mediterranean Chickpea Salad
Servings: 4–6
Vegan / Gluten-Free
Ingredients:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ red bell pepper, chopped
- ¼ red onion, finely diced
- ¼ cup Kalamata olives, sliced (optional)
- ¼ cup crumbled feta cheese (optional but delish)
- 2–3 tbsp fresh parsley or mint, chopped
Dressing:
- 3 tbsp olive oil
- 1–2 tbsp lemon juice (fresh!)
- 1 tsp red wine vinegar or white balsamic
- 1 clove garlic, minced
- ½ tsp dried oregano
- Salt & pepper to taste
- Optional: pinch of cumin or sumac for extra flair
🔥 Instructions:
- Mix it up:
In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, onion, olives, and feta. - Dress it up:
Whisk together the dressing ingredients in a small bowl or shake in a jar. Pour over salad and toss gently to coat. - Chill & serve:
Best after 15–20 mins in the fridge to let the flavors mingle. Garnish with extra herbs or feta.
🌀 Switch It Up Ideas:
- Add avocado or hard-boiled eggs for extra protein/fats
- Toss in arugula, spinach, or quinoa for a heartier version
- Use tahini-lemon dressing for a creamy, nutty vibe
- Make it spicy with red chili flakes or a little harissa
Want a version that’s more like a chickpea “tuna” salad (creamy and mashed)? Or maybe something Indian-inspired with cumin, turmeric, and fresh cilantro? I can hook that up too. 😎
