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Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish

Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish

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Looking for a refreshing and nutritious dish to brighten your summer meals? This Mediterranean Chickpea Salad with Lemon Vinaigrette is the perfect solution! Bursting with vibrant vegetables and protein-rich chickpeas, this no-cook salad can be whipped up in just 20 minutes, making it ideal for busy weeknights or family gatherings. Each bite is a celebration of fresh flavors, enhanced by a zesty lemon vinaigrette that ties everything together beautifully. Enjoy it as a light lunch, a side dish at barbecues, or a delightful addition to picnics. With its customizable ingredients and make-ahead convenience, this salad is sure to become a staple in your recipe collection.

Ingredients

Scale
  • 2 cans chickpeas (15 oz each), drained and rinsed
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ red onion, finely diced
  • ¾ cup kalamata olives, pitted and halved
  • ¾ cup crumbled feta cheese or dairy-free feta
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint leaves, chopped
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Instructions

  1. Drain and rinse chickpeas under cold water, then pat dry.
  2. Dice cucumber, bell peppers, and red onion into uniform pieces; halve cherry tomatoes and olives.
  3. Finely chop parsley and mint.
  4. In a small bowl, whisk lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), oregano, cumin, salt, and pepper; gradually whisk in olive oil until emulsified.
  5. In a large bowl, combine chickpeas, vegetables, olives, herbs; drizzle with vinaigrette and toss gently.
  6. Fold in feta cheese just before serving.

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