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Mediterranean Chickpea & Vegetable Salad

Mediterranean Chickpea & Vegetable Salad

Lunch
Prep Time
15min
Cook Time
10min
Servings
1
Calories
380
Chef's Note

For the best flavor, make this salad at least 30 minutes before eating to allow the ingredients to marinate in the dressing. You can prep all components separately and store them in the refrigerator for up to 3 days, combining them just before serving to maintain optimal texture. The za'atar spice blend adds an authentic Mediterranean flavor, but if unavailable, substitute with a mix of dried thyme, sesame seeds, and sumac.

Tags
vegetarian
mediterranean
chickpea
salad
kosher
high-fiber
make-ahead
healthy
lunch
Ingredients

  • 1 cup chickpeas

  • 1/2 medium cucumber

  • 1/2 cup cherry tomatoes

  • 1/2 medium red bell pepper

  • 1/4 small red onion

  • 10 pitted kalamata olives

  • 2 tablespoons feta cheese

  • 2 tablespoons fresh parsley

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon red wine vinegar

  • 1/2 teaspoon dried oregano

  • 1 clove garlic

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • 1/4 teaspoon za'atar spice blend

Instructions
  • 1

    Drain and rinse 1 cup of chickpeas. If using canned chickpeas, pat them dry with a paper towel.

  • 2

    In a small skillet, toast the chickpeas with 1/2 teaspoon of olive oil over medium heat for about 5 minutes until slightly crispy. Set aside to cool.

  • 3

    Dice 1/2 medium cucumber into small cubes (about 1/2 inch).

  • 4

    Halve 1/2 cup of cherry tomatoes.

  • 5

    Dice 1/2 medium red bell pepper into small pieces.

  • 6

    Finely dice 1/4 small red onion.

  • 7

    Slice 10 kalamata olives in half.

  • 8

    Mince 1 clove of garlic.

  • 9

    Finely chop 2 tablespoons of fresh parsley.

  • 10

    In a small bowl, whisk together 1 tablespoon of extra virgin olive oil, 1 tablespoon of lemon juice, 1 teaspoon of red wine vinegar, 1/2 teaspoon of dried oregano, the minced garlic, 1/4 teaspoon of kosher salt, 1/8 teaspoon of black pepper, and 1/4 teaspoon of za'atar spice blend.

  • 11

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

  • 12

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

  • 13

    Crumble 2 tablespoons of feta cheese over the top of the salad.

  • 14

    Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Nutrition Information (per serving)
380
Calories
15g
Protein
42g
Carbs
18g
Fat
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