Description
A refreshing chickpea salad bursting with bright flavors, perfect as a side or a light meal.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/4 red onion, finely sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional)
- 1/3 cup crumbled feta cheese (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons toasted pumpkin seeds or sunflower seeds
Instructions
- Prepare the base ingredients by draining and rinsing chickpeas, halving cherry tomatoes, dicing cucumber, and thinly slicing red onion.
- Combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl. Toss gently.
- Whisk together olive oil, lemon juice, vinegar, cumin, smoked paprika, salt, and pepper in a small bowl until emulsified.
- Pour the dressing over the salad and toss to coat. Let rest for 10-15 minutes.
- Finish with crumbled feta and toasted seeds before serving.
Notes
This salad can be easily adapted for vegan diets by omitting the feta and adding avocado or chickpea croutons.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg