Prep Time: 20 mins | Total Time: 20 mins | Yield: 6 Servings
The perfect salad you will ever have is just 20 minutes away from getting achieved! This Mediterranean Chickpea Salad is simply the best! It is full-packed with delicious flavors. The dressing is my personal favorite. Give this recipe a try now. Don’t forget to share it with your loved ones. Enjoy!
1 English Cucumber halved lengthwise and cut into rough chunks
Kosher salt and freshly ground black pepper to taste
2 tablespoons Chopped Fresh Oregano
2 tablespoons Fresh Thyme Leaves
1 Large Sweet Pepper or Bell Pepper stems and seeds removed
1 Pint Cherry Tomatoes, halved
½ c Crumbled Feta Cheese
15 ounces One Can of Chickpeas drained and rinsed
¾ c Brined Artichokes chopped
½ medium Red Onion, diced
½ c Pitted Black or Kalamata Olives roughly chopped
For the dressing:
1 teaspoon Dried Oregano
2-3 tablespoons Freshly Squeezed Lemon Juice
1 Garlic Clove, minced
Kosher salt and freshly ground black pepper
¼ c Extra Virgin Olive Oil
2 tablespoons White Wine Vinegar
1 tablespoon Honey
For the Salad:
1. Add the prepared veggies into a large bowl.
2. Add the feta cheese, olives, chickpeas, fresh herbs, a bit of salt, and pepper. Stir until just combined.
For the Dressing:
1. Add white wine vinegar, lemon juice, olive oil, oregano, a bit of salt, pepper, and honey. Stir until well blended.
1. Pour the dressing over the salad, then toss until well coated.
2. Add more lemon juice, salt, and pepper if needed.
3. Serve and enjoy!
Feel free to use your preferred type of tomatoes for this recipe.
You can also use white onion instead of red onion.
Replace Maple syrup with honey if you want.
Leftovers can last up to 5 days in the fridge. Make sure to place them in an airtight container. Do not freeze.
Calories: 311 kcal | Carbohydrates: 35g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 419mg | Potassium: 566mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1594IU | Vitamin C: 63mg | Calcium: 164mg | Iron: 6mg
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