Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Mediterranean chickpea salad is the ultimate summer salad. Chickpeas are tossed with tomatoes, bell pepper, red onion, dried cranberries, parsley, chives and rosemary for a salad that’s light enough for an easy lunch and hearty enough for a dinner side dish.

Mediterranean Chickpea Salad
Mediterranean Chickpea Salad

MEDITERRANEAN CHICKPEA SALAD INGREDIENTS

A salad that’s simple on ingredients but big on flavor. This crazy combination of flavors really works! But what brings everything together is the dressing. A mix of oil, vinegar, fresh lemon juice and herbs.

Here’s what you’ll need.

  • Chickpeas and Edamame: We’re keeping this simple by using canned chickpeas and edamame. It really gives an amazing taste together.
  • Vegetables and Fruit: I find myself coming back to these few ingredients – and for good reason. Red bell peppers, green peppers, red onions, cherry tomatoes, dried cranberries and raisins are a marriage of bright flavors and a refreshing crunch.
  • Herbs: Sprinkling in a bit of chopped parsley, chives and rosemary for a pop of freshness.
  • Dressing: To maintain this salad’s light profile, I’m using my homemade using vinegar, lemon juice, garlic and olive oil.

HOW TO MAKE THIS CHICKPEA SALAD

One of the reasons why I love this salad so much is that it’s incredibly easy to make. Just quickly slice and dice the vegetables, drain the chickpeas and edamame, toss everything in a bowl, then finish with a drizzle on the lemon vinaigrette. Done!

WAYS TO SERVE THIS

While the name says salad, there’s plenty of room for creativity when it comes to serving.

  • Salad: For an easy and light lunch, this salad will be your best friend.
  • Side Dish: Serve this alongside to any meats to round out your dinner.
  • Sandwich: Turn this into a smashed chickpea sandwich by first smashing your chickpeas in a large bowl with a fork. Toss it with the rest of the ingredients, then layer it in between bread slices. I add a piece of chicken breast and turns out AMAZING!

CHICKPEA SALAD VARIATIONS

Like many other salads, there’s always little ingredients you can add to switch it up and make it even more exciting. Here’s a few ideas.

  • Switch up the vegetables: Amp up the flavors by adding fire roasted tomatoes, pickled red onions, chopped cucumbers and chopped avocados. And if you’re a fan of leafy greens, feel free to toss in chopped spinach.
  • Switch up the seasoning: You can use a Greek salad dressing for a different flavor profile or add a sprinkle of paprika to give it a hint of smoke. But play around with different seasonings to your liking.
  • Add feta cheese : You can add a little saltiness to your salad and a nice bit to it.
  • Replace raisins and dried cranberries: Use Kalamata olives if you don’t want to add fruits in the salad
  • Add some sweetness: If you like to add a little more sweetness, you can use 1 teaspoon sugar substitute, regular sugar or honey.

Mediterranean Chickpea Salad

Recipe by Lucy ChesnaCourse: Salads, Sides, Lunch, Dinner, SnacksCuisine: MediterraneanDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Calories

172

kcal

Mediterranean chickpea salad is the ultimate summer salad. Chickpeas are tossed with tomatoes, bell pepper, red onion, dried cranberries, parsley, chives and rosemary for a salad that’s light enough for an easy lunch and hearty enough for a dinner side dish.

Ingredients

  • 15 oz chickpeas, drained

  • 1 cups shelled edamame

  • 1/4 cup raisins

  • 1/2 cup dried cranberries

  • 1/2 red onion, diced

  • 1/2 cup diced grape tomatoes

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • (optional) 1/4 cup feta cheese

  • Dressing
  • 1/2 cup olive oil

  • 1 tablespoon vinegar (apple cider or red)

  • 1/4 teaspoon lemon juice ( you can add more based on taste)

  • 2 gloves garlic, minced

  • 1/4 cup fresh parsley

  • 1 tablespoon fresh chives (or 1/2 teaspoon dried chives)

  • 1/2 tablespoon fresh rosemary (or 1/4 teaspoon dried rosemary)

  • salt and pepper to taste

  • (optional) 1/4 teaspoon honey

Directions

  • Just quickly slice and dice the vegetables
  • Drain the chickpeas and edamame
  • Toss everything in a bowl
  • Add the dressing and toss it well
  • Let it sit for 15 min the refrigerator and than ready to eat

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