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.
Topping Ideas: 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 1¾ cups of cooked chickpeas using my Instant Pot Beans Recipe, 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
