Chickpea Salad

Experience a burst of fresh flavors with this vibrant Chickpea Salad. Perfect for a light lunch or a delicious side dish, this salad combines the heartiness of chickpeas with crunchy vegetables and a tangy lemon herb dressing. It's packed with nutrients and full of taste, ready to energize your day.

Ingredients

Dressing Ingredients

🫒 1/4 cup extra virgin olive oil
🍋 Juice of 1 lemon
🍶 2 tablespoons red wine vinegar
🥄 2 tablespoons Dijon mustard
🧂 1 teaspoon salt
⚫️ 1/2 teaspoon black pepper
🌿 1/2 teaspoon oregano

Salad Ingredients

🥫 2 cans chickpeas (drained and rinsed)
🫑 1 orange bell pepper
🧅 1 red onion
🥒 3 Persian cucumbers
🍅 2 cups cherry tomatoes
🫒 1/2 cup Kalamata olives
🌱 1 cup chopped dill
🌿 1 cup chopped parsley

Instructions

1- Prepare the Dressing:

In a large bowl, combine the extra virgin olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, black pepper, and oregano.
Whisk the ingredients thoroughly until well-blended.

2- Chop and Prepare Vegetables:

Dice the orange bell pepper and red onion.
Slice the Persian cucumbers into thin rounds.
Halve the cherry tomatoes and Kalamata olives.
Ensure the chickpeas are properly drained and rinsed.

3- Mix the Salad:

Add the chickpeas into the bowl with the dressing.
Add the chopped bell pepper, red onion, cucumbers, tomatoes, olives, dill, and parsley.
Gently toss the salad to ensure all ingredients are coated evenly with the dressing.

4- Serve and Enjoy:

Allow the salad to sit for at least 10 minutes to absorb the flavors before serving.
Serve as a standalone salad or as a side dish.

Prep Time: 15 minutes
Cook Time: 0 minutes (No cooking required)
Total Time: 15 minutes
Servings: 6
Calories: Approximately 250 kcal per serving
Proteins: 10g
Fats: 14g
Carbohydrates: 24g
Equipment: Large mixing bowl, whisk, knife, cutting board