Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad with Red Wine Vinaigrette is hearty, light and bursting with flavor! Perfect as a side dish, salad, sandwich filling or even a dip!
Servings: 8
Ingredients
- 1 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 1 (15-ounce) can chickpeas rinsed and drained
- ½ cup kalamata olives sliced
- 1 English cucumber diced
- 1 pint cherry tomatoes cut in half
- ½ small red onion diced finely
- ⅓ cup crumbled feta optional
Instructions
- In large bowl, prepare the dressing by whisking together 1 tablespoons red wine vinegar, 3 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, 2 cloves garlic (grated or minced), and ½ teaspoon kosher salt together.
- To the dressing, add the chickpeas, kalamata olives, cucumber, tomatoes, onion, and olives and gently toss to combine.
- Cover and refrigerate for 20-30 minutes to let flavors intensify.
- Right before serving, crumble feta cheese over chickpea salad and serve.
Video
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Tomatoes: Any fresh, ripe variety of tomatoes works in this salad. Vine-ripened or Roma tomatoes need to be diced and deseeded.
Toppings Ideas: Feel to add in roasted peppers, pepperoncini, green olives, red bell peppers, capers, fresh mint, dill, or parsley, etc to this salad as desired.
In place of canned chickpeas, feel free to use 2 cups of Instant Pot cooked chickpeas, but add in an additional pinch of salt to the salad.
Nutrition
Calories: 95kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 361mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg
