Large Mediterranean Chickpea Salad
Large Mediterranean Chickpea Salad
Ingredients
For the Salad
- 6 cans canned chickpeas, 15-ounce, rinsed and drained
- 2 English cucumber, diced
- 4 cups cherry tomatoes, halved
- 1 red onion, large, finely diced
- 3 bell peppers, any color, cored and diced
- 1 1/2 cups Kalamata olives, pitted and halved
- 1 bunch fresh parsley, chopped
- 1/2 bunch fresh mint, chopped
- 1 1/2 cups feta cheese, crumbled (optional)
For the Lemon-Herb Dressing
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the English cucumbers, halve the cherry tomatoes, finely dice the red onion, and dice the bell peppers. Pit and halve the Kalamata olives. Chop the fresh parsley and mint.
⏱️ 15 min
- 2
Combine salad ingredients: In a very large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, diced bell peppers, halved Kalamata olives, chopped fresh parsley, and chopped fresh mint. If using, add the crumbled feta cheese.
⏱️ 5 min
- 3
Prepare the dressing: In a medium bowl or a jar with a tight-fitting lid, whisk together (or shake vigorously) the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until well combined and emulsified.
⏱️ 5 min
- 4
Dress the salad: Pour the dressing over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
⏱️ 5 min
- 5
Serve: Taste and adjust seasoning if necessary. Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving. This salad can be stored in the refrigerator for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Large Mediterranean Chickpea Salad
For the Salad
- 6 cans canned chickpeas, 15-ounce, rinsed and drained
- 2 English cucumber, diced
- 4 cups cherry tomatoes, halved
- 1 red onion, large, finely diced
- 3 bell peppers, any color, cored and diced
- 1 1/2 cups Kalamata olives, pitted and halved
- 1 bunch fresh parsley, chopped
- 1/2 bunch fresh mint, chopped
- 1 1/2 cups feta cheese, crumbled (optional)
For the Lemon-Herb Dressing
- 3/4 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the English cucumbers, halve the cherry tomatoes, finely dice the red onion, and dice the bell peppers. Pit and halve the Kalamata olives. Chop the fresh parsley and mint.
⏱️ 15 min - 2
Combine salad ingredients: In a very large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, diced bell peppers, halved Kalamata olives, chopped fresh parsley, and chopped fresh mint. If using, add the crumbled feta cheese.
⏱️ 5 min - 3
Prepare the dressing: In a medium bowl or a jar with a tight-fitting lid, whisk together (or shake vigorously) the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until well combined and emulsified.
⏱️ 5 min - 4
Dress the salad: Pour the dressing over the salad ingredients. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
⏱️ 5 min - 5
Serve: Taste and adjust seasoning if necessary. Serve immediately, or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving. This salad can be stored in the refrigerator for up to 3 days.