Ingredients
Scale
- 2 cans chickpeas (15 oz each), drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, finely diced
- ¾ cup kalamata olives, pitted and halved
- ¾ cup feta cheese (or dairy-free feta)
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Drain and rinse the chickpeas under cold water; pat dry.
- Dice the cucumber, bell peppers, and onion; halve the cherry tomatoes and olives.
- Chop the parsley and mint.
- Whisk together lemon juice, garlic, mustard, honey (or maple syrup), oregano, salt, and pepper in a bowl. Slowly drizzle in olive oil while whisking until emulsified.
- In a large bowl, combine chickpeas, vegetables, olives, and herbs. Pour the vinaigrette over the salad; toss gently.
- Fold in feta cheese just before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 340
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg