Chickpeas are most commonly used to make Hummus, but this Chickpea Salad is perfect to serve alongside any Mediterranean dish or I enjoy eating it by itself for lunch.
How To Make Chickpea Salad
This is such a refreshing salad and is so quick to make. It’s best to set it in the fridge for a few hours and let all those flavors meld together.
- Drain and rinse the chickpeas. Add to a bowl.
- Combine the cucumbers, tomatoes, onion, olives.
- Make the dressing and pour on top of the salad.
- Give it all a good stir.
- Next, you’ll add all the fresh herbs. Stir the salad until well combined.
- Cover with a lid or plastic wrap and let it sit in the fridge for a few hours.
- Add the cheese when you get ready to serve it.
- Will last in the fridge for a few days.
What Goes Good With Chickpea Salad
Does Good Olive Oil Matter?
Yes, a good quality olive oil matters. I was really blessed that my cousin brought me back an authentic bottle of Olive Oil from Tuscany, Italy recently. I’m trying to savor it and make it stretch haha but it’s so darn good. Nothing like we find in the stores. Here’s a great Olive Oil I found online that is also straight from Italy.
What’s the Difference Between Chickpeas and Garbanzo Beans?
They are both legumes which basically, they are the same thing. Garbanzo is a Spanish name and Chickpea comes from a Latin word named cicer arietinum, which is the scientific name for the actual plant.
This legume is known for its uses in Mediterranean dishes such as hummus. It has a creamy, nutty flavor and is packed with protein.
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- (2) 15oz Cans of Chickpeas (drained and rinsed)
- 1 Small Cucumber (cut into half circles)
- 10 Cherry Tomatoes (sliced in half)
- 15 Kalamata Olives
- 3 Tbsp Red Onion (diced)
- 1/4 Cup Italian Parlsey (chopped)
- 1/4 Cup Basil (chopped)
- 1/4 Cup Feta Cheese (cubed)
- 1/4 Cup Olive Oil
- 1 Clove Garlic (minced)
- 1/2 Lemon (squeezed)
- Salt and Pepper
- Rinse and drain chickpeas. Add them to a bowl.
- Now, add the tomatoes, cucumbers, olives and onions.
- Combine all the ingredients for the dressing. Shake or stir until all the ingredients are combined.
- Pour the dressing onto the salad. Give it a good stir.
- Next, add the herbs and stir until combined.
- Cover the bowl with a lid or plastic wrap and place in the fridge for a few hours.
- If using the feta, add once the salad has chilled.
- You can add sliced avocados or black beans. This would add good fats and more protein.
- You could also add additional herbs, like cilantro or thyme.
- When using Feta Cheese, I like the block as it keeps it’s form better when cutting it.
- Mozarella Cheese can also be used. I just cut slices and topped my salad when I got ready to eat it.