Mediterranean Chickpea Salad with Easy Lemon Vinaigrette

This Mediterranean Chickpea Salad tosses chickpeas, a rainbow of vegetables, and fresh herbs in a bright and punchy lemon vinaigrette. A no-cook, 15-minute dish that’s perfect for summer BBQs and meal prep! Vegan and Gluten-Free, Oil-Free Option.

Course Salad

Cuisine American

Method No-Bake

Prep Time 15

Total Time 15

Servings Servings

Calories 389kcal

Author Caitlin Shoemaker

Ingredients

For the Lemon Vinaigrette:

1/4 cup olive oil
Zest of 1/2 lemon
2 tablespoons lemon juice about 1 lemon
1 tablespoon red wine vinegar
3/4 teaspoon kosher salt
Black pepper to taste

For the Chickpea Salad:

2 15 ounce chickpeas, drained and rinsed (about 3 cups cooked)
1 pint cherry tomatoes cut in half
1 hothouse or English cucumber quartered lengthwise and thinly sliced
1 red bell pepper 1/4" dice
1/4 red onion 1/4" dice or thinly sliced
1/2 cup kalamata olives, cut in half (optional)
1/2 bunch fresh parsley finely chopped
2 tablespoons fresh mint finely chopped

US Customary - Metric

Instructions

Make the Dressing: Add the oil, lemon zest and juice, vinegar, salt, and black pepper to the base of a large bowl. Whisk well, until combined.
Add the Veggies: Toss the chickpeas, tomatoes, cucumber, bell pepper, onion, olives, parsley and mint into the bowl and mix until everything is evenly coated in the dressing. Season with additional salt and pepper, if necessary.
Serve & Store: This salad can be served immediately, but is best if you let it sit for at least 30 minutes (preferably in the fridge) to allow all of the flavors to combine. Refrigerate leftovers in an airtight container for up to 6 days.

Video

Nutrition