Mediterranean Chickpea Salad
If you’ve made as many chickpea recipes as I have, you’d think I’d get tired of them. But my love for this ingredient remains strong and I’ve got a new way to use them: in this Mediterranean chickpea salad! Just looking at the ingredient list, you know it’s going to have massive flavor.
There are loads of crunchy veggies, lemon adds brightness, and capers bring a salty pop. My secret ingredient is a can of artichoke hearts, which bring a tangy flavor and texture that bring the whole thing together. This recipe is perfect for anyone eating Mediterranean diet recipes or just trying to eat more vegetables: great for meal prep lunches or a protein-packed side dish!
Mediterranean Chickpea Salad
Time: 20 minutes
Serves: 4 to 6
Gluten-Free, Vegetarian
Ingredients
2 15-ounce cans chickpeas, drained and rinsed
1 shallot, minced
1/2 English cucumber, small diced (1 ½ cups)
1 ½ cups cherry tomatoes, quartered (or 1 diced red pepper)
14-ounce can artichoke hearts, roughly chopped
1 large handful Italian parsley, chopped (or other fresh herbs)
¼ cup capers, drained
½ cup crumbled feta cheese (optional; see Notes)
2 Tbsp lemon juice plus lemon zest
2 Tbsp extra-virgin olive oil
1 Tbsp Dijon mustard
1 teaspoon dried oregano
¾ tsp kosher salt
Freshly ground black pepper
