Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Mediterranean chickpea salad with tomatoes and a lemon dressing.
Prep
15 min
Total
15 min
Servings
4 srv
Difficulty
Easy
Calories
285 kcal
For 4 serving(s)
Per serving
Rinse and drain canned chickpeas thoroughly under cold water
Dice cucumber, cherry tomatoes, red onion, and bell pepper into bite-sized pieces
Chop fresh parsley and mint finely
In a large bowl, combine chickpeas with all chopped vegetables and herbs
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper
Pour dressing over salad and toss gently to combine
Crumble feta cheese on top and add kalamata olives
Let salad rest for 10 minutes before serving to allow flavors to meld
Sign in to rate this recipe.