mediterranean chickpea salad

My family's secret Mediterranean chickpea salad is loaded with crunchy veggies, fresh herbs, and a tangy garlic and lime dressing! A Mediterranean diet recipe that's a winner every time

Tips and video provided up in the post.

Mediterranean Chickpea Salad 

large eggplant, thinly sliced (no more than 1/4 inch in thickness)

Salt

oil olive oil

Roma tomatoes, diced

cucumber,

red onion, sliced in 1/2 moons

parsley

dill

garlic cloves,

lime, juice of

Early Harvest extra virgin olive oil

Salt+Pepper

Prepare Eggplant (optional)

Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will "sweat out" its bitterness as it sits.) Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.

Cook Eggplant (optional)

Pat the eggplant dry. Heat 4 to 5 tbsp extra virgin olive oil over medium/medium-high heat until shimmering but not smoking. Fry the eggplant in the oil in batches (do this carefully and do not crowd the skillet). When the eggplant slices turn golden brown on one side, turn over and fry on the other side. Remove the eggplant slices with a slotted spatula and arrange them on the paper towel-lined tray to drain and cool.

Once cooled, assemble the eggplant on a serving dish. Sprinkle with 1 tbsp of Za'atar.

Prepare chickpea salad

In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining Za'atar, and mix gently.

Prepare the dressing

In a small bowl, whisk together the dressing. Drizzle 2 tbsp of the salad dressing over the fried eggplant; pour the remaining dressing over the chickpea salad and mix.

Add the chickpea salad to the serving dish with the eggplant.

Excellent salad! Very tasty and I’m so glad ordered your Za’atar spice and EVOO, they are both excellent.

https://www.youtube.com/watch?v=g1kB22tTRNo

My family's secret chickpea salad is loaded with crunchy veggies, fresh herbs, and a bold zesty dressing!

👉 FULL RECIPE: http://bit.ly/TMD-Chickpea-Salad
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 ZA'ATAR SPICES: http://bit.ly/TMD-Zaatar
👉 GREEK OLIVE OIL: http://bit.ly/Early-Harvest-EVOO

INGREDIENTS:
🔹 1 large eggplant, thinly sliced (no more than 1/4 inch in thickness)
🔹 Salt
🔹 oil for frying, preferably extra virgin olive oil
🔹 1 cup cooked or canned chickpeas, drained
🔹 3 tbsp Za’atar spice, divided
🔹 3 Roma tomatoes, diced
🔹 1/2 English cucumber, diced
🔹 1 small red onion, sliced in 1/2 moons
🔹 1 cup chopped parsley
🔹 1 cup chopped dill

FOR THE GARLIC VINAIGRETTE:
🔹 1–2 garlic cloves, minced
🔹 1 large lime, juice of
🔹 1/3 cup Early Harvest extra virgin olive oil
🔹 Salt+Pepper

Loaded Chickpea Salad Recipe | The Mediterranean Dish

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,

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 Is The Most Satisfying Lunch Ever

This mediterranean chickpea salad is the ultimate summer salad that&#039;s tossed with fresh and bright ingredients for an easy lunch or hearty side dish.

chickpeas

cucumber (diced)

red bell pepper (diced)

cherry tomatoes (halved)

red onion (diced)

oz feta cheese (crumbled)

lemon vinaigrette (you can use

Mix salad

Add all of the ingredients to a mixing bowl.

Pour dressing

Pour the lemon vinaigrette over the salad and give it a gentle stir.

Serve

Transfer the salad to a large bowl and serve.

This Mediterranean chickpea salad has all the flavors of a classic Greek salad plus hearty chickpeas and fresh oregano and parsley for an extra pop of flavor. A wonderful light meal or side dish!

(19 fluid ounce) can chickpeas (rinsed and drained)

Persian cucumbers (chopped)

red onion (chopped)

oregano

parsley (chopped)

red bell pepper (chopped)

tomatoes

Kalamata olives

feta (packed in oil & herbs if possible)

olive oil

garlic (minced)

Salt & pepper (to taste)

Drain &amp; rinse  your chickpeas and add them to a salad bowl.

Prep your veggies and herbs, and add them to the salad bowl as you go along.

Add the dressing ingredients (olive oil, lemon juice, garlic) right into the salad bowl and toss gently. 

Super love this salad! It makes for a fantastic side dish that provides a wonderful flavor contrast to dishes! I plan to have this in my fridge all the time. :-)

Just finished eating, will definitely be in the rotation!  So flavorful and light.

Wonderful salad! I’ve been meaning to make it for a few weeks but I waited until I bought the Za’atar from your shop in order to have the full experience. Definitely worth it!

Love this!!  So quick and easy yet super flavorful.  I did skip the eggplant but added few extras:  kalamata olives, jalapeño, and feta.   Soooo good!!  Thx for sharing. Ohhh also can’t wait for the book release!!!  Preordered and not so patiently waiting.  Lol

Fantastic! This is my favourite Mediterranean salad I have ever made at home! Restaurant quality! Trying  to find the right words to describe and all that comes to me is balanced but there are such warm flavours that all work so well together!  A great summer salad.!

The salad was absolutely delicious and hearty! I served with pita and hummus. The eggplant didn’t go so well… stuck to the pan in the oven but I think I may have cut it too thin or not used enough oil. The flavor was great, though - very sweet after the process of letting the bitter stuff sweat out!

In this Mediterranean chickpea salad recipe, chickpeas are tossed with colorful veggies, feta, and parsley. The homemade red wine vinegar dressing tops it off perfectly!

oz canned chickpeas (drained and rinsed)

parsley (finely chopped)

red onion (finely diced)

cucumber

bell pepper (chopped)

Feta cheese (crumbled)

extra virgin olive oil

red wine vinegar

salt

tsp black pepper

Combine

Shake

Combine salad dressing in a jar, cover with a lid, then shake until well combined.

Toss

Add dressing to the salad, toss together, and enjoy.

Chickpea Greek salad is a fresh, healthy, vibrant, and colorful salad, packed with traditional Mediterranean ingredients, superfoods, and nutrients.

Chickpea Greek Salad

cups mixed greens

(15 ounce) can chickpeas, rinsed and drained

cup grape tomatoes, halved

2 Persian cucumbers, halved and sliced

cup red onion, diced

cup kalamata olives, pitted

cup feta cheese, crumbled

tablespoons olive oil

juice from 1/2 lemon

teaspoon dried oregano

teaspoon ground black pepper (or

In a large serving bowl, combine the salad ingredients including mixed greens, chickpeas, tomatoes, cucumbers, red onion, cucumber, olives and feta cheese. 

In a small mixing bowl, make the dressing by whisking together olive oil, lemon juice, oregano, salt and pepper.

Pour Greek salad dressing over the salad and toss to combine. Add more salt and black pepper to taste.

What a great-looking salad! I would love to make this and share it at our next gathering.

Oh, we LOVED this salad! I made it for dinner, then ate the leftovers for lunch! It's going to be a staple of our summer menus! Thanks for the terrific recipe.

https://www.youtube.com/watch?v=8REYsgXrpLs

Chickpea Greek salad is a fresh, healthy, vibrant, and colorful salad, packed with traditional Mediterranean ingredients. The classic components of Greek salad — tomatoes, cucumbers, onions, olives, and feta, are elevated with the addition of chickpeas. All tossed in a light lemon Greek salad dressing, this chopped salad tastes delicious and you can feel great about eating it. Being healthy doesn’t mean sacrificing deliciousness. It means adding foods that contain essential nutrients. And this chickpea Greek salad proves that!

FULL RECIPE: https://www.aheadofthyme.com/chickpea-greek-salad/

PIN for later: https://www.pinterest.ca/pin/150870656258090994/

C O N N E C T 

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Code: WXEVCKWISGKW8O1T

#chickpeagreeksalad #chickpeasalad #greeksalad #salad

This Mediterranean Chickpea Salad is healthy, hearty, and made with only 10 ingredients! A perfect side or main, it's packed with fiber and plant protein.

extra virgin olive oil (or sub tahini for oil-free)

lemon

sea salt

Black pepper,

(665 g) cooked and unsalted chickpeas*

dry pint fresh tomatoes, diced or cut in half

cucumber, diced (about 2 cups or 275 g)

red bell pepper, diced

½ red onion, diced

(65 g) kalamata olives, cut in half

parsley,

mint,

Make the Dressing

Add the oil, lemon juice and zest, salt, and black pepper to the base of a large bowl. Whisk until emulsified.

Add the Veggies

Toss the chickpeas, tomatoes, cucumber, bell pepper, onion, olives, parsley and mint into the bowl and mix until everything is evenly coated in the dressing. Season with additional salt and pepper, if necessary.

Serve &amp; Store

this Salad can be served immediately, but is best if you let it sit for 4 hours, preferably overnight. This gives the flavors a chance to mix together! Refrigerate leftovers in an airtight container for up to 6 days.

I made this yesterday and my husband said it was the best salad he has ever eaten! Very delicious!

Not only is the salad tasty but it's so easy to make!!  I make it at lesst twice a week. Substituted the oil for the tahini and it works great.l

I've just started transitioning to a vegan diet and can say that this salad definitely encourages me to keep with it,
cause it's so good! I especially love how zesty it is.

My 12 year-old daughter and I love this salad!! She even asks me to put it in her lunch for school! Thanks for a great recipe!!

Hi Caitlin !
I tried this salad for my meal prep this week and it's the best salad I made this summer !!! I took the very last summer veggies on my farmers market and put it together in this salad for the very last summer days here in France… Your recipe is amazing : packed with flavour, really well balanced, so easy to make and to take away and very healthy BUT satisfaying… All I want in my plate !!!
Thank you so much for your inspo and for all the love you put in your recipes, and sorry for my bad English haha !
Take care &lt;3

This salad is absolutely delicious! Thank you for sharing :)

Absolutely delicious and a great choice for dinner on a hot day.  This will go into our regular menu rotation.

https://content.jwplatform.com/videos/6fatqA21.mp4

This Mediterranean Chickpea Salad is healthy, hearty, and made with only 10 ingredients! A perfect side or main, it’s packed with fiber and plant protein.

In this Mediterranean chickpea salad recipe, chickpeas, tomatoes, feta and fresh herbs are tossed in a delicious homemade dressing for healthy salad rich in fiber and protein.

Mediterranean Chickpea Salad Recipe

chickpeas (drained and rinsed, about 1 ½ cups.)

baby tomatoes (halved)

kalamata olives (drained and rinsed.)

Tablespoon fresh cilantro

Tablespoon minced garlic

Tablespoons red wine vinegar

Dijon mustard

honey

cumin

In a small bowl, whisk together dressing ingredients

In a large bowl, combine chickpeas (Garbanzo beans), cucumber, onion, tomatoes, olives, feta cheese, parsley, cilantro, minced garlic, salt, pepper. Be sure to save 1-2 tablespoons of feta cheese and herbs to garnish the top of the salad with for serving.

Pour dressing over the salad ingredients and stir to combine.

Cover and chill for at least 1 hour.

Garnish with extra feta, fresh dill, olives, etc. and serve cold.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668694578/ou41u8njqtfmsmm5zx8w.mp4

This easy, tasty vegan chickpea salad is full of Mediterranean flavor from tomatoes, cucumber, kalamata olives and seasoned with fresh herbs.

Vegan Chickpea Salad with Mediterranean

herbs

small shallot or part of red onion

cherry tomatoes (halved or quartered if large)

carrots (peeled and chopped, about 1/2 cup)

cabbage (red

pepper

garlic (jarred pre-minced is fine)

Add all ingredients to a large bowl or container

Stir

Stir to toss and evenly distribute all ingredients. Taste and adjust salt and pepper level to preference. Salad will keep in a tightly sealing container in the refrigerator for up to 4 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663182180/t55nucntvnqazr7zoq9o.mp4

Vegan Chickpea Salad

Balela Salad is a flavorful Middle Eastern bean salad made with chickpeas, black beans, tomatoes, fresh herbs, and spices in a tangy vinaigrette. It comes together quickly and easily in just 15 minutes. Perfect as a side dish or a light lunch. Easily scaled up to feed a crowd - great for potlucks!

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