Dinner
Mediterranean Chickpea Salad (Vegan & Gluten Free)
This Mediterranean chickpea salad is a fresh, light and incredibly tasty dish. Rich in plant-based proteins and fiber, it is perfect for a quick dinner, a healthy lunch or a colorful side dish. The bright flavors of fresh vegetables and lemony vinaigrette will transport you straight to the Mediterranean sun.
Total time: ⏱ 15 min🍽 3-4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A bowl of Mediterranean chickpea salad, with chopped cherry tomatoes, cucumbers, red onions and black olives, garnished with fresh parsley.
Ingredients
- 1 can (400g) chickpeas, rinsed and drained
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1/2 cup olives Kalamata blacks, pitted and cut into rounds
- 1/4 cup fresh parsley, chopped
- For the lemon and oregano vinaigrette:
- 3 tbsp. extra virgin olive oil
- 2 tbsp of fresh lemon juice
- 1 tbsp. dried oregano
- 1/2 tsp garlic powder (or 1 small garlic clove, chopped)
- Salt and freshly ground black pepper to taste
Preparation steps
- In a large salad bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion and black olives.
- In a small bowl, whisk the oil olive oil, lemon juice, dried oregano, garlic powder, salt and pepper until you obtain a well-emulsified vinaigrette.
- Pour the vinaigrette over the salad ingredients and toss gently to coat all the vegetables and chickpeas.
- Incorporate the chopped fresh parsley. Taste and adjust seasoning if necessary.
- Serve immediately or let sit in the refrigerator for at least 15 minutes for the flavors to blend. Can be stored in the refrigerator for 2-3 days.
Chef’s tip
For an extra touch of freshness, add a few leaves chopped fresh mint. You can also add diced red or yellow pepper for more color and crunch. This salad is delicious served with toasted pita bread or as a topping for wraps.
