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Chickpea salad

Chickpea Salad

This Chickpea Salad is packed with protein, crunch and lots of nutrition. Serve it as a side dish with any Mediterranean meal or eat it for lunch!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

Salad
  • (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)
Dressing
  • 1/4 Cup Olive Oil
  • 1 Clove Garlic (minced)
  • 1/2 Lemon (squeezed)
  • Salt and Pepper

Method
 

Salad
  1. Rinse and drain chickpeas. Add them to a bowl.
  2. Now, add the tomatoes, cucumbers, olives and onions.
  3. Combine all the ingredients for the dressing. Shake or stir until all the ingredients are combined.
  4. Pour the dressing onto the salad. Give it a good stir.
  5. Next, add the herbs and stir until combined.
  6. Cover the bowl with a lid or plastic wrap and place in the fridge for a few hours.
  7. If using the feta, add once the salad has chilled.

Notes

  1. You can add sliced avocados or black beans. This would add good fats and more protein. 
  2. You could also add additional herbs, like cilantro or thyme. 
  3. When using Feta Cheese, I like the block as it keeps it’s form better when cutting it.
  4. Mozarella Cheese can also be used. I just cut slices and topped my salad when I got ready to eat it.