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Fresh Mediterranean Chickpea Salad Bowl Easy Lemon Herb Dressing Recipe

Mediterranean Chickpea Salad Bowl - featured image
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A quick and easy Mediterranean chickpea salad with a fresh lemon herb dressing, perfect for a light lunch or side dish. This salad combines creamy chickpeas, crisp veggies, and a zesty dressing for a bright, satisfying meal.

Ingredients

Scale
  • 2 cups cooked chickpeas or 1 (15 oz) can, rinsed and drained
  • 1 medium cucumber, diced (English cucumber preferred)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 1/2 cup feta cheese, crumbled
  • For the Lemon Herb Dressing:
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano, finely chopped
  • 1/2 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. If using canned chickpeas, rinse them well under cold running water and drain thoroughly. Set aside.
  2. Dice the cucumber into small cubes, halve the cherry tomatoes, finely chop the red onion, and slice the olives. Chop parsley and mint last to keep them fresh.
  3. In a small bowl, whisk together fresh lemon juice, olive oil, minced garlic, dried oregano, Dijon mustard, salt, and pepper until the dressing is smooth and slightly thickened.
  4. In a large bowl, combine the chickpeas, cucumber, tomatoes, onion, olives, parsley, and mint. Pour the dressing over the top and gently toss to coat all ingredients evenly.
  5. Crumble the feta cheese over the salad and give it one last gentle toss to incorporate without breaking it down too much.
  6. Let the salad sit for at least 10 minutes at room temperature to allow flavors to meld. Optionally, refrigerate for up to 2 hours before serving.

Notes

Rinse canned chickpeas well to remove metallic taste and excess salt. Chop vegetables uniformly for balanced texture. Prepare dressing last to keep herbs fresh. Let salad rest for 10 minutes to meld flavors. If dressing separates, toss again before serving. Can be made vegan by omitting feta or substituting with marinated tofu.

Nutrition

Keywords: Mediterranean salad, chickpea salad, lemon herb dressing, healthy salad, easy lunch, vegetarian, gluten-free

Find it online: https://cooksybite.com/fresh-mediterranean-chickpea-salad-bowl-easy-lemon-herb-dressing-recipe/