Mediterranean Chickpea Salad
An easy and delicious Herby Mediterranean Chickpea Salad recipe that is perfect for meal prep or a bright side dish!
Ingredients
- 15 oz can chickpeas drained and rinsed
- 1 cup kalamata olives halved
- 2 cups english cucumbers diced
- 15 oz can tender small artichoke hearts, diced
- 1-2 cups cherry tomatoes halved
- 1 orange bell peppers diced
- 1 red bell pepper diced
- 1/4 cup red onion diced
- 1/4 cup fresh dill minced
- 1/4 cup fresh parsley minced
- 1/2 - 1 cup greek vinaigrette homemade or store-bought
- optional for serving feta cheese (reg. or dairy-free), cooked quinoa or farro, tzatziki sauce
Instructions
- Combine: Add chickpeas, kalamata olives, english cucumber, artichoke hearts, cherry tomatoes, bell peppers, red onion, dill and parsley to a large bowl. Toss to combine.
- Taste + Dressing: Add in 1/2 cup of Greek vinaigrette and toss to combine. Taste and add another 1/2 cup or so, depending upon personal preference.
- Serving: Serve immediately alone or with some quinoa and tzatziki sauce OR divide into meal prep containers and have for lunch or dinners for the coming weeks!
Notes
- Greek Vinaigrette: we have an amazing Greek Vinaigrette recipe on the site, but I genuinely love grabbing a bottle of Primal Kitchen Greek Vinaigrette to save time!
- Make Ahead: this is a great recipe to make ahead for lunches for the week!
- Feta Cheese: the feta cheese can definitely be added in immediately, even if meal prepping, but I just prefer to add it when serving - totally up to you!
- Salt: I didn't find this recipe needed much salt, but feel free to add a sprinkle if you want - just know that the salt will pull out some of the juices from the tomato, leaving the salad a bit more watery.
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