Name: Mediterranean Chickpea Salad
Prep time: 20 min
Total time: 25 min
Ingredients: 2 (15-oz.) can chickpeas, drained and rinsed; 1 medium cucumber, chopped; 1 bell pepper, chopped; 1/2 red onion, thinly sliced; 1/2 c. chopped kalamata olives; 1/2 c. crumbled feta; Kosher salt; Freshly ground black pepper; 1/2 c. extra-virgin olive oil; 1/4 c. white wine vinegar; 1 tbsp. lemon juice; 1 tbsp. freshly chopped parsley; 1/4 tsp. red pepper flakes; Kosher salt; Freshly ground black pepper

Thanks to the chickpeas, this easy make-ahead salad will keep you full for hours. It's satisfying in a way that leafy greens could never be. Sorry not sorry, kale.

Mediterranean Chickpea Salad

chickpeas,

cucumber,

bell pepper, chopped

red onion, thinly sliced

kalamata olives

c. crumbled feta

Kosher salt

black pepper

c. extra-virgin olive oil

c. white wine vinegar

lemon juice

tbsp. parsley

red pepper flakes

Do you like to make your own salad dressing?

I make this salad often... I add feta cheese, mint, basil, oregano, tomatoes, small cherry or cut compari tomatos in 4ths, capers, gardinera mix... Basically any veggie that is Mediterranean. AND.. YES... CUT DOWN ON THE OIL and VINIGAR.. We Greek/Americans add lemon juice, instead of vinegar. When I make it a meal, I add Smoked Salmon! Anchovies are great also. Some hard 🍞 bread and it's a full meal!!!

This salad is delicious! I have made it several times and all who tried it loved it. The first time I made it as directed, but I thought it could use a little more flavor in the dressing. I decided to use 4 Seasons Italian Dressing. I still used the parsley, lemon juice, and crushed red pepper and added them directly into the salad. It was so much more flavorful! The third time I added halved grape tomatoes, and changed from red pepper to yellow for color variation! I’ve even thought about halving the recipe and adding romaine lettuce. Definitely a keeper that will become a summer go to salad!

Fresh, beautiful presentation, filling, delightfully tasty! Our family LOVES this, and I offered a platter of salami and a few other meats for those who wanted added protein. Thank you for a wonderful addition to our dining!

When my 13 year old daughter, who did NOT want to try it, took a bite and mumbled under her breath as she walked away, "I hate to admit it, but that's really good." then you know it's a delicious meal! I added fresh mint, avocado instead of peppers and cherry tomatoes. It was all quickly gone so next time I will double the recipe!

I've been making this salad for quite a while now. I skip the olives, add fresh chopped tomato, and use reduced fat store bought Italian Dressing. I boil the chickpeas for 15 minutes, run under cool water and peal the skin off. It's a paint, but it tastes better. The cucumber, tomato, onion and green pepper are  low in calories. the chickpeas have 120 calories per half cup serving, so I would say the dressing is what adds to the calorie count. If you use olive oil, it is 120 calories per tablespoon (10 tbs. per 1/2 cup)!

This salad is amazing! I added some sugar bomb tomatoes and some leftover grilled chicken.

This was really good! I used half the dressing and also added Roma tomatoes.

Love this recipe.  Only thing I would change is use less dressing.  I usually only use 1/2 the amount and save the rest for the next time I make this recipe.  Very easy to prepare and delicious.  Have made this numerous times for the family.

So good! I used this recipe, but used vegan feta, and used rice vinegar to replace the white wine vinegar. I found my new favorite summer salad!

I love this salad and have made it several times! The first time I made it as directed. I didn’t like the dressing because it wasn’t zippy enough so I now use Good Seasons Italian Dressing. I put the parsley, crushed red pepper, and lemon juice ( only 1 tsp) directly into the salad. I also add halved grape tomatoes. I use sweet onion instead of red onion, and I use yellow or orange pepper instead of red because it adds another color to salad.

I made as a side for salmon.  After reading the reviews, I decided to replace the vinegar with lemon juice and cut back on the oil.   Delicious!  The next day I served it on top of greens with the leftover salmon

This is a great twist on greek salad.  It's light, refreshing, and the chickpeas provide lots of protein.  I wouldn't pour the dressing over the entire salad.  I spooned it over and tossed.  I didn't want the ingredients to drown in dressing.  You can use any remaining dressing for something else.

This was really yummy.  I think I will add halved grape tomatoes next time.  The amount of dressing was just right for me.  It is best the next day.   I made it as is, but I used the entire package of Mediterranean Herb flavor crumbled feta, and that added some nice zip.  You can serve the feta on the side and make it vegan, which is what I did the first night I served it, for my vegan boyfriend.

This is delicious!  I replaced the kalamata olives with black olives, and used tomatoes and avocados instead of the green peppers.  TASTY!!!!!

Fantastic!  Easy, delicious and still great after a week.  Definitely making it again.

Just made this salad for lunch. Flavors are good from the start so I am looking forward to the flavor after 24 hours. While many Greek foods have lemon juice instead of vinegars, I appreciate the white wine vinegar and only 1 tablespoon of lemon juice. Due to a citrus allergy, I substituted the lemon with season rice vinegar. Still a tasty dressing worth repeating! Cannellini beans were subbed for chick peas. I added campari tomatoes and avocado as other commenters suggested. Lastly I added a hand full of baby spinach leaves to the bottom of my bowl before topping with the recipe's salad and dressing! Thank you to the author for a healthy, quick, "delish" and adaptable meal! Keeper for sure!

https://streaming.hearstdigitalstudios.com/170d920d-ea95-4c60-9d5f-901e551806e8/video_rover_16x9_1080p_hd_1562884307_6388.mp4

Mediterranean Chickpea Salad

Prep Time: 20 minutes

Total: 25 minutes

Servings: 6

Author : Makinze Gore

Ingredients

Instructions

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