Mediterranean Chickpea Salad
Recipe from Two Peas and Their Pod
A colorful and refreshing chickpea salad with crisp veggies and a creamy feta dressing. Perfect for a quick lunch, snack, or easy meal prep.
Servings: 6
Calories: 142kcal
Ingredients
For the smashed feta dressing:
- 1/2 cup crumbled feta
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped dill
- Dash of crushed red pepper flakes
For the salad:
- 15 oz can chickpeas, rinsed and drained
- 1 cup diced cucumber
- 1 cup diced tomatoes
- 1/2 cup diced red pepper
- 1/2 cup diced red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- Kosher salt and black pepper, to taste
- Pita chips, for serving, optional
Instructions
- n a large bowl, add the feta, olive oil, vinegar, lemon juice, dill, and red pepper flakes. Smash with a fork until fully combined.
- Add the chickpeas, cucumber, tomatoes, red pepper, onion, parsley, and basil.
- Stir until well combined. Season with salt and pepper, to taste. Serve with pita chips, if desired.
Notes
How to Store: Store leftovers in an airtight container in the fridge for up to 3 days. If you’re prepping ahead, you can also store the dressing separately and mix it in just before serving for maximum freshness.
Nutrition
Calories: 142kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 205mg | Potassium: 274mg | Fiber: 4g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 2mg