This protein-packed Mediterranean chickpea salad is a very simple and quick recipe. The dish is very filling and stores beautifully. Use fresh and vibrant vegetables, which are nearly always on hand, like tomatoes, cucumber, onion, and capsicum. It is important to use kalamata olives as they add a delicious touch and a pungent flavor to the salad. Prepare it in minutes and serve it as a main or side dish. You can also use it as filling or serve it with some fresh pita bread.
Mediterranean Chickpea Salad
Yield: 2 to 3 servings
INGREDIENTS
Salad
2 cups cooked chickpeas
1/2 cup fresh tomatoes, diced
1 medium cucumber, diced
1/2 cup capsicum, diced
1/2 medium red onion, thinly sliced
1/4 cup kalamata olives, cut in half
1/4 packed cup parsley, finely chopped
1 tbsp fresh mint, finely chopped
1/2 cup crumbled feta or cottage cheese
Dressing
Juice of 1 to 11/2 Lemon
1 tbsp Extra Virgin Olive Oil
Salt & Black Pepper, to taste
INSTRUCTIONS
- Soak the chickpeas overnight. Next day boil the chickpeas until tender
- Drain the chickpeas and add them to a salad bowl.
- Prepare the vegetables and herbs for salad and add them to the salad bowl with the chickpeas.
- For the dressing, add lemon juice, olive oil, salt & pepper in a bowl and wisk until well combined.
- Now add the dressing into the salad and toss everything. Adjust the seasoning if required.
- Finally add crumbled feta or cottage cheese and enjoy.
