Chickpea Salad
A vibrant, protein-packed salad featuring chickpeas, fresh vegetables, and herbs tossed in a bright lemon-olive oil dressing. Perfect for a light, refreshing lunch with Mediterranean flavors.
Ingredients
- 2 cans canned chickpeas, drained, rinsed
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/2 cup kalamata olives, pitted, halved
- 1/2 cup fresh parsley, chopped
- 2 tbsp fresh mint leaves, chopped
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 whole wheat pita bread, for serving, optional
Instructions
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1
In a large bowl, combine 2 cans drained, rinsed canned chickpeas, 1 diced English cucumber, 1 cup halved cherry tomatoes, 1/2 finely diced red onion, 1 diced red bell pepper, 1/2 cup pitted, halved kalamata olives, 1/2 cup chopped fresh parsley, and 2 tbsp chopped fresh mint leaves.
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2
In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper to make the dressing.
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3
Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.
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4
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
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5
Serve chilled or at room temperature, with 4 for serving, optional whole wheat pita bread on the side if desired.
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6
The salad can be stored in an airtight container in the refrigerator for up to 3 days.