Home » Blog » Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

No ratings yet

This post may contain affiliate links. Read my disclosure policy.

Sharing is caring!

Vegetarian

Chickpeas, Garbanzo Beans… dried or canned, which ever you call them and however you buy them, I really like them!  They adapt so well to many types of cuisines, can be used hot or cold, are inexpensive, healthy, and if I prepare them “properly” I can get my kids to eat them too…  that’s a win for sure.   We actually have a family joke that goes waaay back to when I was a teenager looking for something quick and tasty to eat.  My mom would list of all the options in the fridge, and I would of course turn them all down…. we have cheese, I can make you a sandwich,  there’s fruit…. you get the picture.   After listing off all the choices, she would finally say, WELL, you could always eat Chickpeas!  I don’t know how it started, but it stuck, and now when my kids are hungry, searching through the fridge and snack cupboard (which are crammed full of food choices), I too now say…. WELL,  would you like some Chickpeas?   I dunno, I guess you had to be there.

Anyhow, these past few weeks have been super hot, and we’ve been doing a lot of marinated and grilled meats for our mains.   I love these kinds of meals as they are so quick and easy.   This weekend, I wanted to get ahead of the dinner time crunch as it’s going to be a crazy busy week, so I prepped three sides that I knew would hold well for a few days and pair nicely with our BBQ.    Hope you enjoy this little bit of Love on a Plate!

 

 

Close up of chickpeas, feta, chopped onions, red pepper and cucumber

Mediterranean Chickpea Salad

loveonaplate
A delicious summer side dish that's easy to make ahead and will last for up to 5 days in the fridge (if you don't eat it all).   You can add chopped cooked chicken to make it an excellent lunch meal, or serve as a side dish for any Greek flavoured meat.   We particularly enjoy serving with Greek Grilled Chicken, or Pork Souvlaki Skewers.
No ratings yet
Prep Time 10 mins
Cook Time 3 hrs 9 mins

Ingredients
  

  • 1 1/2 cups chick peas rinsed and well drained
  • 1 cup cherry tomatoes halved
  • 1 whole red pepper diced
  • 1/2 large red onion diced
  • 1 large english cucumber cut into bite sized pieces
  • 1/4 cup feta cheese crumbled
  • 1/2 cup Italian parsley chopped
  • *** Greek Vinaigrette***
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon dried oregano or 2 tsp fresh if you have it
  • Salt and Pepper to taste

Instructions
 

  • In a large mixing bowl combine chickpeas, tomatoes, red pepper, red onion, cucumber, parsley and Feta Cheese.  Toss well.
  • In a small bowl combine all dressing ingredients, whisk to combine.
  • Pour dressing over chickpea mixture, taste for seasoning, adjust as needed.

Notes

We don't love cherry tomatoes, do often leave them out.  I do like adding in Sun-dried tomatoes instead.

Nutrition

Serving: 6g
Tried this recipe?Let us know how it was!
By on July 22nd, 2018
Vegetarian
Lara Brooks

About loveonaplate

Queen and mistress of love on a plate dot net

More posts by this author.

Leave a comment

Recipe Rating