Chickpea Salad
This delicious chickpea salad comes together in a snap and makes a great light lunch, side dish for dinner, or dish to pass. You will love the delightful simplicity of this wonderful recipe.
Servings: 9 servings
Calories: 285kcal
Ingredients
- 32 ounces chickpeas drained and rinsed, see note
- 1 seedless cucumber diced
- 1 pint cherry tomatoes quartered
- 1 red pepper diced
- 1/2 small red onion diced
- 1/2 cup kalamata olives sliced
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- In a large bowl combine the chickpeas, chopped vegetables, olives, feta cheese, and parsley.32 ounces chickpeas, 1 seedless cucumber, 1 pint cherry tomatoes, 1 red pepper, 1/2 small red onion, 1/2 cup kalamata olives, 4 ounces feta cheese, 2 tablespoons fresh parsley
- In a small bowl or glass measuring cup, whisk together the oil, red wine vinegar, lemon juice, kosher salt, garlic powder, and black pepper. Toss with the salad. Add more salt and pepper to taste.1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 3/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper
Notes
Canned chickpeas come in a number of different sizes. Don't stress too much about what the total amount comes to (i.e. 28 ounces, 30 ounces, 32 ounces). As long as you are close to 32 ounces this will turn out perfect.
Nutrition
Serving: 1cup | Calories: 285kcal | Carbohydrates: 33g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 470mg | Potassium: 514mg | Fiber: 9g | Sugar: 8g | Vitamin A: 891IU | Vitamin C: 33mg | Calcium: 131mg | Iron: 4mg