Description
A vibrant and refreshing Mediterranean-inspired Chickpea Salad Bowl filled with protein-packed chickpeas, crisp vegetables, and a zesty lemon-Dijon dressing that ties it all together. Perfect as a light lunch or dinner.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon Dijon mustard
1 teaspoon sea salt
Black pepper, freshly ground to taste
3 cups cooked chickpeas, drained and rinsed
2 cups grape tomatoes (yellow and red), halved
½ English cucumber, diced
½ cup pickled red onions
½ cup kalamata olives, pitted and halved
½ cup fresh parsley, chopped
¼ cup fresh dill, chopped
¼ cup fresh mint, chopped + extra for garnish
Instructions
Whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, sea salt, and freshly ground black pepper in a bowl to create the dressing.
In a large mixing bowl, combine the chickpeas, halved tomatoes, diced cucumber, pickled red onions, and kalamata olives.
Fold in the chopped parsley, dill, and mint.
Pour the dressing over the chickpea mixture and toss until everything is evenly coated.
Garnish with additional fresh mint leaves before serving.
Notes
For the best flavor, use high-quality extra-virgin olive oil and freshly squeezed lemon juice.
You can prepare this salad up to 4 hours in advance; the dressing will keep it fresh without making it soggy.
Add cooked quinoa or lentils for extra heartiness.
- Prep Time: 15
- Category: Main Dishes
- Method: Tossing/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 5800mg
- Fat: 19g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 16g
- Cholesterol: 0mg