Ingredients
Scale
- For the Salad:
- 2 cans (15 oz each) chickpeas (garbanzo beans), 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 (substitute with dairy-free feta for vegan option)
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- For the Lemon Vinaigrette:
- 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 (substitute with maple syrup for vegan option)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly under cold water. Pat them dry with a paper towel.
- Chop the Vegetables: Dice the cucumber, bell peppers, and red onion into uniform, bite-sized pieces (approximately ¼ inch). Halve the cherry tomatoes and olives.
- Prepare the Herbs: Finely chop the fresh parsley and mint.
- Create the Lemon Vinaigrette: In a small bowl, whisk together fresh lemon juice, minced garlic, Dijon mustard, honey, dried oregano, and ground cumin. Slowly drizzle in the olive oil while continuing to whisk until the dressing emulsifies. Season with salt and freshly ground black pepper to taste.
- Combine and Marinate: In a large bowl, combine the chickpeas, prepared vegetables, olives, and fresh herbs. Pour the lemon vinaigrette over the salad and toss gently to ensure even coating.
- Final Touches: Just before serving, fold in the crumbled feta cheese and give the salad a final gentle toss. Garnish with extra fresh herbs and a twist of lemon zest if desired.
Notes
- For best flavor, allow the salad to rest for 15-30 minutes before serving to let the flavors meld.
- If you find raw red onion too pungent, soak the diced pieces in ice water for 10 minutes before adding to the salad.
- For meal prep, store the feta separately and add just before serving.
- This salad keeps well in the refrigerator for up to 4 days in an airtight container.
- For a vegan version, replace the feta with plant-based alternatives and use maple syrup instead of honey.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: mediterranean chickpea salad, lemon vinaigrette, garbanzo bean salad, no-cook recipe, healthy salad, protein-rich salad, summer salad