Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, finely diced
- ¾ cup kalamata olives, pitted and halved
- ¾ cup crumbled feta cheese (or dairy-free feta)
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Drain and rinse chickpeas thoroughly under cold water; pat dry.
- Dice cucumber, bell peppers, and red onion into uniform pieces; halve cherry tomatoes and olives.
- Finely chop parsley and mint leaves.
- In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, honey or maple syrup, oregano, and cumin. Gradually drizzle in olive oil while whisking until emulsified; season with salt and pepper.
- In a large bowl, combine chickpeas with prepared vegetables and herbs; pour dressing over and toss gently.
- Fold in crumbled feta just before serving; garnish with additional herbs if desired.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg