Mediterranean Chickpea Salad
This easy, flavorful, make-ahead salad will keep you full for hours thanks to protein packed chickpeas, plus all my favorite fresh vegetables, in one tasty bite!
This is a great recipe for a nutritious and delicious lunch, or as a side to your favorite grilled meats. It is a nice addition to your summer cook-out as it has no dairy and can sit out for a little while without refrigeration.
I love the combination of colors and textures that come from the juicy tomatoes, refreshing cucumber, crisp bell pepper and celery. Personally, I am fond of the crunch and flavor of raw red onion, but if you need to tame their bite try soaking the chopped onion in ice-cold water for 10 minutes, then, simply drain and pat dry before adding to the salad for crunch without the pungency. As always, feel free to BE BRAVE and unleash your creativity by adding your favorite veggies, or the ones you have on hand like chopped avocado or yellow squash.
This herby salad is best made with fresh parsley and basil – the dried herbs just don’t provide the punch of flavor that is characteristic of this dish. It can be eaten right out of a bowl, but for lunch on the go, I will sometimes fill a pita pocket with the salad, add a chunk of salty, crumbly feta cheese, and munch away!
Herby Chickpea Salad
16 oz can of chickpeas, drained and rinsed
½ orange bell pepper, chopped
¼ cup chopped red onion
1-2 ribs celery with leaves, chopped
½ cucumber, deseeded and chopped
1 medium vine-ripened tomato, deseeded and chopped
¾ bunch parsley, chopped
¼ cup chopped basil
2 teaspoons chopped dill (optional)
1 serrano pepper or Thai chili, chopped (optional, if you like heat)
3 tablespoons O&V Basil EVOO *
3 tablespoons O&V Garden Herb vinegar *
2-3 cloves garlic, minced
1 tablespoon Dijon mustard
½ tablespoon lime juice
Salt and fresh cracked pepper to taste
In a large bowl, add the chickpeas, bell pepper, onion, celery, cucumber, tomato, parsley, basil and dill and hot pepper if using
In a separate small bowl, whisk together the minced garlic, Dijon mustard, lime juice and vinegar. Slowly add in the olive oil whisking well. Season with salt and pepper to taste.
Drizzle over the chickpea mixture and toss well to coat. Serve immediately or refrigerate for up to 3 days. Serve as a side dish, or in pita bread with a slice of feta for lunch
Total Time: 20 minutes
* The Oil & Vinegar brand Garden Herb vinegar adds an extra layer of herby flavor to this salad, but you can substitute a high-quality Cabernet or Chardonnay wine vinegar. The same is true for the depth of flavor added by the Basil EVOO. Use a plain single estate EVOO instead and add a little more basil to the salad.
Categories: Soups & Salads, Snacks & Sides, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Chickpeas, Mediterranean Diet, Parsley, Basil, Basil EVOO, Garden Herb Vinegar, Fresh, Easy, Make Ahead, Herby