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- 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, finely chopped - 1 bell pepper (any color), diced - ¼ cup Kalamata olives, pitted and sliced - ¼ cup feta cheese, crumbled - 3 tablespoons olive oil - 2 tablespoons red wine vinegar - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The base of this salad starts with chickpeas. Chickpeas add protein and fiber. They give the salad a nice texture too. Next, we have cherry tomatoes. Their sweetness brightens the dish. The cucumber adds a crisp and refreshing bite. Red onion brings a sharp flavor that balances well. You can pick any color bell pepper. It adds crunch and color to the salad. Kalamata olives provide a salty and rich taste. Feta cheese adds creaminess and tang. The dressing consists of olive oil, red wine vinegar, and oregano. This combination gives the salad a Mediterranean flair. Feel free to swap out ingredients to suit your taste. For example, use green olives instead of Kalamata. You can also try using apple cider vinegar instead of red wine vinegar. If you want a vegan option, replace feta cheese with tofu or a vegan cheese alternative. This salad is light yet filling. Each serving has about 220 calories. You get around 10 grams of protein and 8 grams of healthy fat. The fiber content is about 7 grams, making it great for digestion. For the full recipe, check out the detailed steps to make this Mediterranean Chickpea Salad. - First, take a large mixing bowl. - Add the drained chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and diced bell pepper. - Next, toss in the sliced Kalamata olives and crumbled feta cheese. - In a smaller bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. - Pour the dressing over the salad mixture. - Gently toss everything together until well coated. - Let the salad sit for about 10 minutes. This helps the flavors meld beautifully. - Serve the salad in a nice bowl. - Garnish with fresh chopped parsley for a pop of color. - This salad pairs well with grilled meats or crusty bread. - Enjoy it as a light lunch or a refreshing side dish. For the full recipe, check out the Mediterranean Chickpea Salad section above. Letting the Mediterranean Chickpea Salad sit is key. This step helps the flavors blend. I suggest waiting at least 10 minutes before serving. You can adjust the seasoning based on what you like. If you want more salt or pepper, just add it. Taste as you go for the best result. Making this salad ahead of time works wonders. I find that it tastes even better the next day. Just store it in the fridge in an airtight container. For leftovers, keep them sealed to stay fresh. Use within three days for the best flavor. This salad pairs well with many dishes. Try serving it with grilled chicken or fish. It also goes great with pita bread or rice. For drinks, a crisp white wine or sparkling water complements the meal perfectly. Enjoy your Mediterranean feast! {{image_2}} You can make this salad your own by changing the flavors. Adding fresh herbs like basil, mint, or dill can brighten the dish. Try adding spices like cumin or smoked paprika for a warm touch. Seasonal vegetables also work well! In summer, add zucchini or radishes. In fall, try roasted sweet potatoes or butternut squash. Each season brings new tastes to enjoy. Want to make this salad heartier? You can add grilled chicken, shrimp, or tofu. Grilled chicken gives a nice smoky flavor. Shrimp cooks quickly and adds a sweet taste. Tofu is great for a plant-based option. Just keep the salad light. Use small amounts of protein so the salad stays fresh and bright. While the original dressing is tasty, you can switch it up! Try a lemon-tahini dressing for a creamy twist. A balsamic vinaigrette works well too. You can make dressings at home or buy them. Homemade dressings often taste better and let you control the ingredients. Store-bought options are quick and easy for busy days. To store your Mediterranean chickpea salad in the refrigerator, place it in an airtight container. This keeps the flavors fresh and helps avoid spills. Use a container that fits your salad closely to limit air exposure. You can keep it in the fridge for up to three days. To maintain texture, avoid adding the dressing until you're ready to eat. Freezing chickpea salad can change the texture, but you can freeze some parts. For best results, freeze just the chickpeas and veggies without dressing. Place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw the salad overnight in the fridge. Add fresh veggies and dressing just before serving for the best taste. Your Mediterranean chickpea salad lasts about three days in the fridge. Look for changes in color or smell as signs of spoilage. If the salad looks dull or smells off, it's best to throw it away. Always trust your senses—when in doubt, don't eat it. For the full recipe, check the detailed instructions above. How to make a Mediterranean Chickpea Salad? To make this salad, you start with one can of chickpeas. Drain and rinse them well. Next, add halved cherry tomatoes, diced cucumber, chopped red onion, and diced bell pepper. Mix in sliced Kalamata olives and crumbled feta cheese. For the dressing, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the salad and toss gently. Let it sit for ten minutes to blend the flavors. You can find the full recipe for detailed instructions. Can I use dried chickpeas instead of canned? Yes, you can use dried chickpeas. Simply soak them overnight and cook until tender. It takes longer, but the taste is fresh and tasty. Make sure you drain and rinse them before adding to the salad. What’s a good substitute for feta cheese? If you need a substitute for feta cheese, try using crumbled goat cheese or a dairy-free cheese. You can also use diced avocado for creaminess without cheese. Is this salad gluten-free? Yes, this Mediterranean Chickpea Salad is gluten-free. All its ingredients are naturally free of gluten. This makes it a great choice for those with gluten sensitivities. Can I make this salad vegan? Absolutely! To make this salad vegan, simply leave out the feta cheese. You can replace it with a plant-based cheese or skip it entirely. The salad will still taste great and be fully vegan. How can I add more protein? You can easily add more protein by including grilled chicken, shrimp, or tofu. Chickpeas already offer protein, but adding these options helps boost it even more. What other dressings work well with this salad? Beyond the olive oil and vinegar dressing, you could try tahini or a lemon vinaigrette. A yogurt-based dressing can also add a nice touch. Each dressing offers a unique flavor twist to the salad. This Mediterranean Chickpea Salad combines tasty ingredients and offers many options. You can customize it with different veggies or dressings to fit your needs. Enjoy it fresh or try meal prep for easy eating throughout the week. Remember to store it properly for the best taste. Whether you serve it as a side or make it a meal, this salad is sure to please. Try it today and savor its bright, fresh flavors!

Mediterranean Chickpea Salad

Discover the vibrant flavors of a Mediterranean Chickpea Salad that's perfect for summer! This refreshing dish combines protein-packed chickpeas, fresh veggies, tangy feta, and Kalamata olives, all tossed in a zesty dressing. It's quick to prepare and great for meal prep or gatherings. Dive into this delicious and nutritious recipe that will delight your taste buds. Click through to explore how to make it and enjoy a burst of Mediterranean goodness!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

½ red onion, finely chopped

1 bell pepper (any color), diced

¼ cup Kalamata olives, pitted and sliced

¼ cup feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons red wine vinegar (use apple cider vinegar for a substitute)

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and diced bell pepper.

    Add the sliced Kalamata olives and crumbled feta cheese to the bowl with the other ingredients.

      In a small bowl, whisk together the olive oil, red wine vinegar (or apple cider vinegar), dried oregano, salt, and pepper to create the dressing.

        Pour the dressing over the chickpea salad mixture and gently toss everything together until well coated.

          Adjust the seasoning as needed by adding more salt, pepper, or dressing if desired.

            Let the salad sit for about 10 minutes to allow the flavors to meld together.

              Before serving, garnish the salad with fresh chopped parsley for an added burst of freshness.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4