why make this recipe
This salad is quick, fresh, and full of flavor. It takes about 10 minutes to put together. You can eat it for lunch, as a side, or bring it to a potluck. It uses pantry staples and fresh veggies. If you like simple Mediterranean dishes, you may also enjoy this Mediterranean bean salad.
introduction
This 10-Minute Mediterranean Chickpea Salad is easy and bright. The flavors are tangy, salty, and a little herb-y. It needs no cooking and works great for busy days. You can change vegetables or add protein to suit your needs.
how to make 10-Minute Mediterranean Chickpea Salad
Start by gathering everything and rinsing the chickpeas well. Chop the cucumber, tomatoes, bell pepper, parsley, and red onion. Mix the salad ingredients in a large bowl. Make the dressing in a jar, shake, and pour over the salad. Toss and serve. For another quick Mediterranean idea, try this simple Mediterranean tuna salad.
Ingredients :
2 (15-ounce) cans of chickpeas – drained and rinsed well, 3/4 cup chopped cucumber , 2/3 cup sliced cherry tomatoes, 1/2 cup chopped red bell pepper, 1/3 cup sliced kalamata olives, 1/4 cup chopped red onion, 1/4 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper
Directions :
Assemble all of the salad ingredients in a large bowl. , Add all of the dressing ingredients to a mason jar fitted with a lid and shake well to emulsify. , Pour the dressing over the salad and toss. , Serve cold or at room temperature.
how to serve 10-Minute Mediterranean Chickpea Salad
Serve it cold or at room temperature. It goes well with pita bread or over greens. Use it as a filling for wraps or serve beside grilled chicken or fish. The salad also pairs well with simple roasted vegetables.
how to store 10-Minute Mediterranean Chickpea Salad
Put the salad in an airtight container and refrigerate. It keeps well for 3 to 4 days. If you plan to store it longer, keep the dressing separate and add it when you serve. Stir well before eating.
tips to make 10-Minute Mediterranean Chickpea Salad
- Rinse and drain the chickpeas very well so the salad is not watery.
- Chop vegetables into similar sizes so each bite is balanced.
- Make the dressing in a jar and shake to emulsify it easily. For a different mix, try adding chopped cucumber or cooked pasta like in this fall harvest pasta salad.
- Taste the salad and adjust salt, pepper, or vinegar to your liking.
variation (if any)
- Add chopped avocado for creaminess.
- Swap feta for goat cheese or leave out for a dairy-free version.
- Add cooked quinoa or farro to make it more filling.
- Toss in fresh mint for a brighter flavor.
FAQs
Q: Can I use dried chickpeas?
A: Yes. Cook them first until tender, then cool before using.
Q: How long does the salad keep?
A: It keeps 3 to 4 days in the fridge in a sealed container.
Q: Can I make this ahead?
A: Yes. Make it a few hours ahead and chill. If storing longer, add dressing just before serving.
Q: Is this salad gluten free?
A: Yes, the basic recipe is gluten free. Additions like pasta may change that.
Conclusion
For the original recipe and more tips, see 10-Minute Mediterranean Chickpea Salad – Pinch Me Good (https://pinchmegood.com/quick-and-easy-mediterranean-chickpea-salad/).
Print10-Minute Mediterranean Chickpea Salad
A quick, fresh, and flavorful Mediterranean salad with chickpeas, fresh veggies, and a tangy dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 (15-ounce) cans of chickpeas, drained and rinsed
- 3/4 cup chopped cucumber
- 2/3 cup sliced cherry tomatoes
- 1/2 cup chopped red bell pepper
- 1/3 cup sliced kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Assemble all of the salad ingredients in a large bowl.
- Add all of the dressing ingredients to a mason jar fitted with a lid and shake well to emulsify.
- Pour the dressing over the salad and toss.
- Serve cold or at room temperature.
Notes
Rinse and drain the chickpeas very well to avoid a watery salad. Adjust seasoning according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: chickpea salad, Mediterranean food, healthy salad, quick recipe, vegetarian salad