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Easy Chickpea Salad Recipe in 5 Minutes | Healthy Mediterranean Diet
Alex

Easy Chickpea Salad

Chickpea salad in 5 minutes: one can of chickpeas, fresh veg, olive oil and lemon for a high-protein, high-fiber Mediterranean lunch that keeps you full.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salads
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas, rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cucumber chopped
  • 1/4 cup red onion finely diced
  • 2 tbsp fresh parsley chopped
  • 1/4 cup feta cheese optional, skip it to keep it vegan
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, and red onion.
  2. Drizzle the olive oil and fresh lemon juice over the top.
  3. Season with salt, pepper, and fresh parsley, then toss well so every bite gets coated.
  4. Sprinkle feta on top, if you're using it.
  5. Serve right away, or chill for 30 minutes to let the flavors deepen.

Notes

  1. Dried chickpeas: 1 can equals about 1½ cups cooked chickpeas.
  2. Milder onion: Soak the diced red onion in cold water for 10 minutes, then drain, to take away the sharp bite.
  3. Add-ins: Kalamata olives, roasted red peppers, avocado or a handful of arugula all fit the Mediterranean flavors.
  4. Make ahead: Keeps 3 to 4 days in the fridge. Add the cucumber and feta the day you serve it, since cucumber releases water.