Mediterranean Chickpea Salad

Vegetable and legume salads are very popular in the summer. Full of freshness, they keep remarkably well and provide a great protein boost.

This one pairs wonderfully with Greek-inspired dishes and makes a good accompaniment to grilled foods or quick meals.

You can substitute the feta cheese with goat cheese.

 

Preparation time : 20 minutes

Number of servings : 6

 

INGREDIENTS :

Salad :

2 cans of 15 ounces (425 grams) chickpeas, drained and rinsed

¼ cup (5 grams) Italian parsley, chopped

2/3 cup (115 grams) chopped bell pepper (red, orange, and yellow)

¾ cup (111 grams) halved cherry tomatoes

3 green onions, sliced

12 kalamata olives, halved

1/3 cup (49 grams) crumbled feta cheese

 

Dressing

4 tablespoons (60 ml) extra-virgin olive oil

2 tablespoons (30 ml) plain yogurt

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) red wine vinegar

1 clove of garlic, minced

¼ teaspoon (1 ml) ground cumin

Salt and pepper to taste

 

PREPARATION :

If not already done, drain and rinse the chickpeas, dice the bell peppers, slice the green onions, chop the parsley, halve the cherry (or grape) tomatoes and kalamata olives, and crumble the feta cheese.

In a large bowl, or salad bowl, mix everything together.

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In another small bowl, combine the olive oil, yogurt, lemon juice, red wine vinegar, minced garlic, ground cumin, salt, and pepper, then whisk well.

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Pour the dressing over the salad and mix well before serving.

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It is possible to refrigerate the salad before serving.

Notes :

Use good quality chickpeas for this recipe.

This salad is gluten-free, provided you ensure that the chickpeas are.

 

See the steps in detail in the video below :