Mediterranean Chickpea Salad Recipe
A cool, refreshing salad for the summer months featuring grape tomatoes, cucumber, red onion, Kalamata olives, chickpeas, parsley and a delicious honey-lemon dressing!
Ingredients
For the salad:
- 1 pint grape tomatoes, halved
- 4 small Persian cucumbers (or 1 large English cucumber), halved and chopped
- 1/2 large red onion, sliced
- 1 cup Kalamata olives, roughly chopped
- 2 cups chickpeas, drained and rinsed (about 2 15 oz cans)
- 2 Tbsp chopped parsley
For the dressing:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1 tsp Dijon or spicy brown mustard
- 1 Tbsp honey
- 1/4 tsp salt
- fresh cracked pepper to taste
Instructions
- Place the salad ingredients into a large bowl: 1 pint halved grape tomatoes, 4 small Persian cucumbers halved and chopped, 1/2 large red onion sliced, 1 cup Kalamata olives roughly chopped, 2 15 oz cans of chickpeas drained and rinsed, 2 Tbsp chopped parsley.
- Toss all of the dressing ingredients into a jar with a tightly fitting lid and shake vigorously to combine: 1/3 cup olive oil, 1/4 cup lemon juice, 1 tsp Dijon or spicy brown mustard, 1-2 tsp honey, 1/4 tsp salt, fresh cracked pepper to taste. Taste and adjust the salt/olive oil/lemon juice/honey to your liking (I usually add a little more honey).
- Pour half of the dressing over the salad and gently toss to combine. If you do not plan to eat the salad same day, hold off on dressing it until right before eating it.
- This salad will keep in an airtight container in the fridge for up to 3 days.
Notes
- Add feta or mozzarella cheese for added flavor and protein
- Use maple syrup in place of honey to make this salad vegan
Tried this recipe?Let us know how it was!
