Mediterranean Chickpea Salad
A refreshing, colorful Mediterranean chickpea salad for a filling light lunch or as a side dish. Protein-rich chickpea salad with a bright zesty dressing that takes only 10 minutes.
Servings: 6 cups
Calories: 74kcal
Ingredients
For the salad:
- 1 can (15.5oz) chickpeas drained and washed
- 1 cup red onion diced.
- 1 ⅓ cup cucumber diced.
- 1 ½ cup tomato diced.
- 1 medium red bell pepper diced.
- ¼ cup parsley chopped.
For the dressing:
- 2 Tablespoons olive oil
- ⅓ cup lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ Tablespoon dry mint
- 1 teaspoon Salt or to your liking.
- ½ teaspoon freshly ground black pepper optional
Instructions
- In a bowl, combine veggies and set aside.
- In an empty jar combine salad dressing ingredients and shake well to combine.
- Pour dressing over veggies and toss to coat everything well.
- Let it set for 30 minutes in the fridge before serving.
Video
Notes
- English or Persian cucumbers work the best for this recipe. They have thin skin and small seeds which make them better than any other.
- Ripe tomatoes are best used for this recipe, you can use cherry or grape tomatoes as well.
- For more tips and variations check out the post above.
- Please check the nutrition disclaimer policy.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 394mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1195IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 1mg