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Mediterranean Chickpea Salad

Now that summer is upon us I’m always looking for new salad recipes.  This Mediterranean Chickpea Salad is a spin-off of your traditional Greek salad and it’s really delicious.
It’s loaded with lots of goodies and has basically everything except the kitchen sink!  The sun-dried tomatoes, mint, parsley, and chickpeas really take the flavour to the next level. The chickpeas add some good protein and I used a local goat Feta which added the perfect amount of saltiness.
Author Nourish Your Life

Ingredients

  • 1 can 15 oz chickpeas drained and rinsed
  • 1 cucumber diced
  • 4 Roma tomatoes diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion diced
  • 250 grams of feta cheese crumbled or cubed
  • 1/4 cup sun-dried tomatoes in oil chopped fine
  • 1 can black olives or your favourite olives sliced
  • 3 tbsp mint chopped
  • 1/4 cup flat parsley chopped

Dressing

  • 1/3 cup olive oil
  • 1-2 cloves garlic I added 2 but love garlic
  • 1-2 lemon juiced I used 2 as my lemons were small
  • 1 tsp Dijon mustard
  • Dash of Salt and Pepper

Instructions

  • Make the dressing by placing the dressing ingredients in a container with a lid and shake up. Or use a blender to emulsify. Place the dressing in the fridge.
  • Chop all your veggies and place them in a bowl with your chopped parsley, mint, and chickpeas. I like to leave a little extra mint and parsley for using as a garnish at the end!
  • Pour dressing over the salad. You likely won’t need all the dressing. I added approx half and then mixed everything to see how it looked. Everyone has their own preference on how much dressing they like and I personally don’t like when it gets too soggy.
  • Add the cubed Feta and toss again.
  • Place the salad in the fridge until ready to serve. Remove and toss before serving. This is where I will add more dressing if it seems to need it.
  • Garnish with crumbled feta, parsley, and mint if you like.