Take a trip to the heart of the Mediterranean without leaving home. This vibrant Mediterranean Chickpea Salad is the best way to celebrate and showcase delicious in-season produce!
Juicy cucumbers and tomatoes, protein-packed chickpeas combined with crunchy bell peppers, topped with a plethora of powerhouse herbs of your choice, perfectly seasoned with red onion and zesty lemon vinaigrette, and sprinkled with some dried oregano. What’s not to love? This pairing of chickpeas with a rainbow of fresh juicy veggies and herbs makes for a flavorful and ultra versatile salad that is hearty enough to be a meal of its own, plus it’s got the best summery vibe. It’s totally plant based, vegan (minus feta) and gluten free, so it works for a variety of diets! [ If you’re up for some leafy greens, fruit & nuts combo, give my Apple Walnut Green Salad a try too! ♡ ]
INGREDIENTS
Salad
- 1 cup homecooked (or canned) chickpeas, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell peper, chopped
- 1 cup cucumber, diced
- 1 cup cherry/grape tomatoes, halved
- ½ cup pitted olives, optional
- ½ cup feta cheese, optional
- ½ cup red onion, chopped
- ¼ cup fresh herbs of choice (coriander, parsley, cilantro, dill. . .)
- basil leaves, fresh rosemary sprigs & lemon slices, for garnish
Dressing
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 tsp dried oregano
- salt & pepper to taste
This flavor bomb is meal prep friendly, so once you make it – it can hold up well in the fridge for days. It’s perfect for easy weekday lunches, or your office potluck.
METHOD
- In a large bowl, toss all of the salad ingredients together.
- Whisk all of the ingredients for the dressing together and pour over the salad.
- Mix to combine well.
- Garnish with basil and lemon slices.
Enjoy!
If you’ve made this Mediterranean Chickpea Salad recipe don’t forget to let me know how you got on in the comments below!
