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Mediterranean Chickpea & Cucumber Salad

Mediterranean Chickpea & Cucumber Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
1
Calories
450
Chef's Note

For the best flavor, let this salad rest for about 15 minutes before serving to allow the dressing to infuse the ingredients. The toasted chickpeas add a wonderful texture contrast to the fresh vegetables. If preparing in advance, add the pine nuts just before serving to maintain their crunch.

Tags
vegetarian
Mediterranean
chickpeas
salad
lunch
quick
healthy
dairy
no-tomato
no-onion
Ingredients

  • 1 cup canned chickpeas

  • 1/2 medium English cucumber

  • 1/2 medium red bell pepper

  • 1/4 cup kalamata olives

  • 2 tablespoons fresh parsley

  • 1 tablespoon fresh mint leaves

  • 1/4 cup feta cheese

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon ground cumin

  • 1/2 teaspoon honey

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1 tablespoon pine nuts

Instructions
  • 1

    Drain and rinse 1 cup of canned chickpeas. Pat them dry with a paper towel.

  • 2

    Heat a small skillet over medium heat. Add the chickpeas and toast for 5-7 minutes, stirring occasionally, until they become slightly crispy on the outside. Set aside to cool.

  • 3

    While the chickpeas are cooling, dice 1/2 medium English cucumber into 1/2-inch pieces.

  • 4

    Dice 1/2 medium red bell pepper into similar sized pieces as the cucumber.

  • 5

    Slice 1/4 cup of kalamata olives in half.

  • 6

    Finely chop 2 tablespoons of fresh parsley and 1 tablespoon of fresh mint leaves.

  • 7

    In a small skillet, toast 1 tablespoon of pine nuts over medium-low heat for 2-3 minutes until golden brown, watching carefully to prevent burning. Set aside.

  • 8

    In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of dried oregano, 1/4 teaspoon of ground cumin, 1/2 teaspoon of honey, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to create the dressing.

  • 9

    In a medium bowl, combine the cooled chickpeas, cucumber, bell pepper, olives, parsley, and mint.

  • 10

    Pour the dressing over the salad and toss gently to combine.

  • 11

    Crumble 1/4 cup of feta cheese over the salad.

  • 12

    Sprinkle the toasted pine nuts on top just before serving.

Nutrition Information (per serving)
450
Calories
15g
Protein
35g
Carbs
28g
Fat
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