MEDITERRANEAN CHICKPEA SALAD




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This protein-packed Mediterranean chickpea salad is filled with vegetables and hint of salty capers with a simple vinaigrette. It’s a great side dish for backyard barbecue and it can pull double duty as a healthy, vegan lunch to last through the week. The flavors are bold and fresh, and the recipe can be made a day or two in advance.

I love having chickpeas in a salad. It makes any salad more filling and seemingly more healthy. I made this Mediterranean chickpea salad as an alternative to my corn & chickpea fiesta salad, which was one of my first blog recipes. Ever since, I had been planning on making another version of it, and this is it. It’s simple, refreshing and so easy to make.
INGREDIENTS
  • FOR THE SALAD:
  • 3 15-ounce cans chickpeas, drained and rinsed
  • 1 pint grape tomatoes, quartered
  • 2 English cucumbers, seeded and chopped
  • 1 red bell pepper, chopped
  • 1/4 – 1/2 cup diced red onion (amount to taste)
  • 3/4 cup sliced Kalamata olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons capers
  • FOR THE DRESSING:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice (or white wine vinegar)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper

INSTRUCTIONS
  1. Combine salad ingredients in a large bowl.
  2. In a small bowl, whisk together dressing ingredients.
  3. Add dressing to salad, stirring to coat evenly, about 10 minutes before serving.
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