Greek Chickpea Salad
This Greek chickpea salad is loaded with veggies, feta and fresh herbs, all tossed in a light vinaigrette. It's such an easy and healthy side salad.
Servings: 6
Ingredients
- 2, 15 oz canned chickpeas drained and rinsed (about 3 cups)
- 1 red bell pepper chopped
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumbers
- ½ cup crumbled feta cheese
- ½ cup fresh basil and/or parsley
- ¼ cup chopped red onion
- ¼ cup kalamata olives
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Dressing
- 2 Tablespoons red wine vinegar
- juice of 1 lemon about 3 Tablespoons
- 2 small garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Make dressing: place all ingredients for the dressing except olive oil. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender. Set aside.
- Prep salad: Add all ingredients into a large bowl and toss. Add dressing and toss again. Serve immediately or let the salad chill in the fridge before serving.
Notes
- Chickpeas: I used canned chickpeas because they're super easy to use! If you don't like chickpeas you can substitute for another white bean like cannellini beans or Northern beans.
- Dressing: I love the red wine vinaigrette I created with this salad but any vinaigrette would work if you're in a pinch. Some options: Greek salad dressing, white balsamic vinaigrette or lemon vinaigrette.
Nutrition
Serving: 1/6 of recipe | Calories: 388kcal | Carbohydrates: 37g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 780mg | Fiber: 1g | Sugar: 1g