Description
This Mediterranean Chickpea Salad is a colorful and nutritious dish that combines hearty chickpeas with fresh vegetables and a zesty homemade dressing. Perfect for a quick lunch or a light dinner, it’s a delightful celebration of Mediterranean flavors.
Ingredients
Scale
- 15 ounce can Chickpeas (rinsed and drained well)
- 15 ounce can Black Beans (rinsed and drained well)
- 2 cups English Cucumber (Chopped)
- 2 cups grape tomatoes (sliced in half)
- 1/2 cup diced red onion
- 1 cup green olives
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (optional)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 2 cloves garlic (minced)
- kosher salt and fresh black pepper (to taste)
Instructions
- In a large bowl, toss together the rinsed chickpeas, black beans, chopped cucumbers, halved grape tomatoes, diced red onion, green olives, and black olives. This should take about 5 minutes. Make sure all ingredients are well-mixed and colorful—this is a visual cue that your salad is ready for the dressing!
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, lemon zest, and minced garlic. This should take about 2-3 minutes. The mixture should be well-blended and slightly thickened, indicating that it’s ready to dress your salad. Avoid whisking too vigorously, as this can cause the oil to separate.
- Season the dressing with kosher salt and fresh black pepper to taste. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remember, you can always add more later, but you can’t take it away!
- Pour the prepared dressing over the salad and gently toss to combine everything evenly. This should take about 2 minutes. Make sure to coat every ingredient without mashing them; the goal is to keep those wonderful textures intact!
- Cover the salad with plastic wrap or a lid and transfer it to the refrigerator for at least 30 minutes. This resting time allows the flavors to meld beautifully. You’ll know it’s ready when the salad looks vibrant and the dressing has absorbed into the ingredients, enhancing their taste.
- After chilling, remove the salad from the fridge, give it a quick toss, and serve immediately. If you plan to serve later, store it in an airtight container. Just be cautious not to let it sit too long, as the veggies can become soggy.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: To avoid watery cucumbers, consider salting them before adding to the salad. If you're using a food processor to chop your ingredients, be careful not to over-process. For a more intense flavor, let the salad sit for a few hours or overnight in the fridge. Don’t skip the fresh herbs! They add a burst of flavor and freshness that elevates this salad.