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Mediterranean Chickpea Salad

PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(43)
Tyler Essary / TODAY
PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(43)

Ingredients

  • 1 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 tablespoon 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
  • Chef notes

    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. 

    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.