Mediterranean Chickpea Salad
Tyler Essary / TODAY
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Rating:
4.1707315 (41 rated)
Prep time:
Servings:
4

Bean salads are a great thing to have in the fridge whenever you get hungry. They are packed with protein and they have tons of fiber to keep you fuller longer.

Technique tip: This salad just gets better as it sits in the fridge. Make it the day before for a deliciously melded meal. 

Ingredients

    • One 15.5-ounce can chickpeas
    • 1/2 cup cucumber, diced
    • 1/2 cup chopped feta cheese
    • 1 cup cherry tomatoes
    • 1/4 cup sun-dried tomatoes in oil, chopped
    • 8 kalamata olives
    • 8 manzanilla olives
    • 1/2 red onion, chopped
    • 3 tablespoons fresh mint, chopped
    • 1/4 cup flat parsley, chopped
    • 1 clove garlic, minced
    • 1 tablespoon Dijon mustard
    • 3 tablespoon freshly squeezed lemon juice
    • Salt and freshly ground black pepper, to taste

Preparation

In a large salad bowl, add the chickpeas, cucumber, feta, cherry tomatoes, sun-dried tomatoes, olives, onion, mint and parsley together. Toss all ingredients until well mixed.

In a small bowl, mix the garlic, mustard and lemon juice together. Pour dressing over the salad and toss together.

Season with salt and pepper to taste and serve. 

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