Chickpea Salad
This chickpea salad is loaded with vibrant Mediterranean-inspired goodness! Think crunchy cucumbers, sun-ripened tomatoes, salty olives, and a generous handful of fresh herbs — all pulled together by a zippy lemon vinaigrette that makes every bite sing.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove grated
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- Freshly ground black pepper
- 3 cups cooked chickpeas drained and rinsed
- 2 cups mixed yellow and red grape tomatoes halved
- ½ English cucumber diced
- ½ cup Pickled Red Onions
- ½ cup kalamata olives pitted and halved
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint plus whole mint leaves for garnish
Instructions
- Whisk together the olive oil, fresh lemon juice, grated garlic, Dijon mustard, sea salt, and several grinds of black pepper in the bottom of a large mixing bowl until fully combined.
- Add the chickpeas, halved grape tomatoes, diced cucumber, pickled red onions, and kalamata olives to the bowl. Toss well to coat everything evenly in the dressing.
- Add the chopped parsley, dill, and mint. Toss again until the herbs are distributed throughout the salad.
- Taste and adjust seasoning as needed — a little extra lemon juice or pinch of salt can go a long way. Garnish with whole fresh mint leaves and serve immediately, or refrigerate until ready to enjoy.
Notes
Fresh mint tends to wilt and darken when it sits in dressing for too long. If you're preparing this salad more than an hour or two in advance, hold off on adding the mint and use it as a garnish right before serving instead.
This salad keeps well in an airtight container in the refrigerator for up to 4 days, making it a great option for meal prep or make-ahead entertaining.
Variations:
- Stir in diced red bell pepper, roasted peppers, blanched green beans, or avocado for extra color and texture.
- Add crumbled feta cheese for a richer, saltier finish (note: no longer vegan).
- Serve over chopped romaine lettuce to turn it into a full green salad.
Nutrition facts
Calories: 280 kcal Total Fat: 12g- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Dietary Fiber: 8g
- Total Sugars: 6g
- Added Sugars: 0g