Description
Vibrant and nourishing Rainbow Mediterranean Chickpea Salad--an easy, filling vegetarian main or side dish. Packed with flavor from fresh colorful veggies, herbs, and a simple red wine vinaigrette. It gets even better as it sits in the fridge for amazing leftovers! Great for potlucks.
Ingredients
Units
Scale
For the salad:
- 2 14.5oz cans chickpeas, drained and rinsed
- 1 medium cucumber, chopped (about 1 1/2 cups)
- 1 1/2 cups cherry tomatoes, chopped
- 1 yellow or orange bell pepper, chopped
- 1/2 cup red onion, diced (1/2 small red onion)
- 1/2 cup parsley, chopped
- 1/3 cup chopped kalamata olives
- optional: 1/2 cup crumbled feta (not pictured, but so delicious!
- 5-minute Mediterranean Salad Dressing
Instructions
- Place chickpeas, cucumber, tomatoes, pepper, onion, parsley, olives, and feta if using in a large mixing bowl.
- Whisk together dressing ingredients in a small bowl. Pour dressing over chickpea mixture (you may have a bit extra, I used all of it) and toss well to combine. Season to taste with a pinch of salt and pepper.