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Mediterranean Chickpea Salad

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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

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.
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Prep Time 10 mins
Cook Time 3 hrs 9 mins


  • 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


  • 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.


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


Serving: 6g
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By on July 22nd, 2018
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Lara Brooks

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