An Easy Mediterranean Chickpea Salad
This Mediterranean chickpea salad is your go-to for meal prep, quick lunches, and feel-good meals all year long.
Ingredients
For the red wine vinaigrette
- 1/3 cup red wine vinegar
- 1/2 tsp coarse kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried Italian seasoning
- 3 TBSP pickled jalapeno juice.
- 1/2 cup extra virgin olive oil
For the chickpea salad:
- 2 cups cherry tomatoes halved
- 2 cups diced Persian cucumbers
- 15.5 ounces chickpeas drained and rinsed 1 can
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- 1 finely diced shallot
- 1/2 cup halved California ripe black olives
- 1/2 cup jarred drained, and diced California baby artichokes
To serve:
- 1/2 cup Feta crumbled
- zest and juice of 1 whole lemon
- 1-2 TBSP minced parsley
Instructions
- In a medium bowl, combine all of the ingredients for the red wine vinaigrette together and whisk to combine. Taste and adjust seasoning to liking.
- Add all of the prepared chickpea salad ingredients to the bowl. Toss to combine.
- Squeeze 1 to 2 TBSP of the lemon juice over the salad and toss the salad ingredients again one final time.
- Refrigerate for at least one hour before serving.
- Right before serving add the Feta, lemon zest, and extra parsley across the top of the salad. You can toss together if desired or leave as is for a beautiful presentation.
Video
Nutrition
Calories: 372kcalCarbohydrates: 31gProtein: 10gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 11mgSodium: 638mgPotassium: 498mgFiber: 8gSugar: 6gVitamin A: 1269IUVitamin C: 32mgCalcium: 132mgIron: 3mg
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