MEDITERRANEAN CHICKPEA SALAD

 You will be amazed at how flavorful this protein-packed chickpea salad is. Made with a Mediterranean twist,  it is loaded with a variety of fresh vegetables, chickpeas, feta, and some artichoke hearts. So easy to make, packed with dietary fiber, so tasty and oh so filling. You may serve this Gluten-free Mediterranean chickpea salad for lunch or dinner, or serve it as a side dish with some Grilled Chicken or Salmon. Want to make this vegetarian chickpea salad a vegan salad? Skip the feta cheese.

You may store your leftover chickpea salad in a tightly sealed container in the fridge for 2-3 days. It may be ok for a day or so longer but expect the tomatoes and cucumbers to be quite soggy. We do not recommend freezing this Healthy Mediterranean chickpea salad mainly because the ingredients used just don’t freeze well.



Ingredients

▢15 oz One Can Chickpeas drained and rinsed

▢1 Large Sweet Pepper or Bell Pepper stems and seeds removed

▢1 English Cucumber halved lengthwise and cut into rough chunks

▢1 Pint Cherry Tomatoes halved

▢½ medium Red Onion diced

▢½ Cup Pitted Black or Kalamata Olives roughly chopped

▢½ Cup Crumbled Feta Cheese

▢2 Tbsp Chopped Fresh Oregano

▢2 Tbsp Fresh Thyme Leaves

▢¾ Cup Brined Artichokes chopped

▢Kosher salt and freshly ground black pepper to taste

For the dressing:

▢¼ Cup Extra Virgin Olive Oil

▢2-3 Tbsp Freshly Squeezed Lemon Juice

▢2 Tbsp White Wine Vinegar

▢1 Tbsp Honey

▢1 Garlic Clove minced

▢1 Tsp Dried Oregano

▢Kosher salt and freshly ground black pepper


Instructions

Start by prepping all the vegetables and place them in a large bowl. Add in the chickpeas, olives, feta, fresh herbs, and a pinch of salt and pepper.

Next, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, garlic, oregano, and a pinch of salt and pepper.

When ready to serve, pour the dressing over the salad and toss to combine.

Taste and add additional salt, pepper, or lemon juice, if necessary. Enjoy!

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