A refreshing and vibrant salad featuring chickpeas, fresh vegetables, and a light lemon-olive oil dressing. Perfect for a light lunch, side dish, or appetizer.
Author:Lora Lopez
Prep Time:15 minutes
Total Time:15 minutes
Yield:4 servings 1x
Category:Salad
Method:Assembling, Mixing
Cuisine:Mediterranean
Ingredients
Scale
1 (15-ounce) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/2 cup bell peppers (any color), diced
1/4 cup feta cheese, crumbled (optional)
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
Instructions
Combine ingredients: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and bell peppers.
Add feta and parsley (optional): Add the crumbled feta cheese and chopped parsley to the bowl.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Dress the salad: Pour the dressing over the chickpea mixture and toss gently to combine.
Let it rest: Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Notes
Adjust the lemon juice and olive oil to your taste.
You can add other vegetables, such as olives, artichoke hearts, or sun-dried tomatoes.
For a vegan version, omit the feta cheese.
Add a dash of dried oregano or other mediterranean herbs.
This salad is great for meal prepping.
Add grilled chicken, fish or shrimp for a heartier meal.