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Vegetarian Salad Recipes Mediterranean Chickpea Salad with Lemon Vinaigrette

I mix tender chickpeas with crisp cucumber and sweet tomato. I add briny olives and a bright lemon vinaigrette. The bowl smells fresh and clean. Each bite tastes sunny and light. We toss and taste and nod. The simple parts sit well together. The lemon wakes the herbs. The garlic stays soft. Salt lifts the chickpeas. Pepper gives a small bite. I like how the olive oil coats each bean. Nothing feels heavy. This fits our list for Vegetarian Salad Recipes. I lean on pantry cans and quick chops. I serve it cool for lunch or next to grilled food. It packs for work. It sits well for a picnic. It makes sense on busy days. It feels like a small trip to the sea.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mediterranean
Keywords: chickpea salad recipe, chickpea salad recipes, easy lunch, Healthy Salad Recipes Vegetarian, lemon vinaigrette, Meal Prep, mediterranean salad recipe, mediterranean salad recipes, salad recipes vegetarian, Vegetarian Salad Recipes
Servings: 6 servings
Author: Lila

Ingredients

  • 2 cans chickpeas drained and rinsed
  • 1 large cucumber chopped
  • 2 cups cherry tomatoes halved
  • 1 red bell pepper chopped
  • 1 small red onion thinly sliced
  • 1 cup parsley chopped
  • 1 half cup pitted Kalamata olives
  • 3 ounces feta cheese crumbled optional
  • 1 large lemon zest and juice
  • 1 third cup extra virgin olive oil
  • 1 small garlic clove minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Whisk lemon juice olive oil garlic Dijon and oregano in a bowl until smooth
  2. Add chickpeas cucumber tomatoes bell pepper onion olives and parsley to a large bowl
  3. Pour the vinaigrette over the salad and toss gently until coated
  4. Taste and season with salt and black pepper
  5. Fold in feta if using
  6. Chill for ten minutes then serve

Notes

Rinse the chickpeas well for a clean taste. For more crunch add celery. For extra cream add a spoon of tahini to the vinaigrette. No parsley at hand swap in mint or basil. Store in a covered container in the fridge for three days. If you plan to keep it longer hold the tomatoes and add them right before you eat.