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Mediterranean Chickpea Salad Lemon: 5 Fresh Reasons to Enjoy

Mediterranean Chickpea Salad Lemon
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A vibrant and refreshing salad featuring chickpeas, fresh vegetables, and a zesty lemon vinaigrette, perfect for summer meals and gatherings.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 English cucumber, diced (about 2 cups)
  • 1 pint cherry tomatoes, halved (about 2 cups)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ red onion, finely diced (about ½ cup)
  • ¾ cup kalamata olives, pitted and halved
  • ¾ cup crumbled feta cheese (or dairy-free feta for a vegan option)
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint leaves, chopped
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice (approximately 2 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for a vegan option)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Instructions

  1. Drain and rinse the chickpeas thoroughly under cold water. Pat them dry with paper towels.
  2. Dice the cucumber, bell peppers, and red onion into uniform, bite-sized pieces. Halve the cherry tomatoes and olives.
  3. Finely chop the parsley and mint.
  4. In a small bowl, whisk together lemon juice, garlic, Dijon mustard, honey, oregano, and cumin. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper to taste.
  5. In a large bowl, combine chickpeas, prepared vegetables, olives, and herbs. Pour the lemon vinaigrette over and toss gently.
  6. Fold in the crumbled feta just before serving, then garnish with extra herbs and lemon zest if desired.

Notes

    Nutrition

    Find it online: https://bakerslider.com/mediterranean-chickpea-salad-lemon/

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