Mediterranean Chickpea Salad
Fresh, bright, and hearty, this Mediterranean Chickpea Salad is a summer menu staple! Chickpeas, Mediterranean vegetables, and avocado are tossed in a zesty lemon vinaigrette to create the perfect BBQ side dish or weekday lunch.
Servings: 8 servings
Calories: 215kcal
Ingredients
- 2 (15-ounce) cans chickpeas drained and rinsed
- 1 medium english cucumber diced
- 1 pint cherry tomatoes halved
- 1 red bell pepper seeded and chopped
- 1/2 small red onion finely chopped
- 1/2 cup halved pitted Kalamata olives
- 1/2 cup finely chopped fresh parsley
- 1 medium avocado diced OR 1/2 cup dairy free feta, or both
Lemon Dressing
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons pure maple syrup
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon salt or more to taste
- few shakes freshly ground black pepper
Instructions
- In a large salad bowl, add the chickpeas, cucumber, tomatoes, red bell pepper, red onion, olives, parsley, and avocado (and/or dairy free feta).
- In a small jar with a lid, add all lemon dressing ingredients, and shake to combine. Or whisk in a small bowl.
- Pour the dressing over the salad, and toss. Taste; add any additional salt, pepper, or lemon juice, as desired. Refrigerate until ready to serve.
Notes
- The salad will keep for 3-4 days in a covered container in the refrigerator. If planning to serve to a crowd, leave the avocado off until just before serving so it doesn't brown at all.
Nutrition
Serving: 1of 8 servings | Calories: 215kcal | Carbohydrates: 27g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 222mg | Potassium: 564mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1216IU | Vitamin C: 45mg | Calcium: 60mg | Iron: 3mg