Ingredients
Scale
- 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 dairy-free feta cheese
- 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 maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly under cold water. Pat them dry with a paper towel.
- Dice the cucumber, bell peppers, and red onion into uniform pieces about ¼ inch in size. Halve the cherry tomatoes and olives.
- Finely chop the fresh parsley and mint leaves. Set aside.
- In a small bowl, whisk together fresh lemon juice, minced garlic, Dijon mustard, maple syrup, dried oregano, and ground cumin. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and freshly ground black pepper to taste.
- In a large bowl, combine the chickpeas, prepared vegetables, olives, and fresh herbs. Pour the lemon vinaigrette over the salad and toss gently to coat everything evenly.
- Just before serving, fold in the crumbled dairy-free feta cheese gently. Garnish with extra fresh herbs and a twist of lemon zest if desired. Enjoy your delicious Mediterranean Chickpea Salad!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 3g
- Sodium: 415mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 6mg