Mediterranean Chickpea Salad

This refreshing chickpea salad is a perfect light summer meal! The bright flavors and quick assembly make this salad a great meal prep choice. It stores for up to a week in the fridge, meaning you can make it once and enjoy it days later.

Cooking Tip

Rinsing canned beans removes added sodium. To make this recipe dairy free, replace the feta with a different topping like toasted nuts or hard-boiled egg.

Yield6 servings

Serving size1 serving

Perfect forno-cook, Quick & easy

Dietary preferencesGluten Free, Vegetarian

Ingredients

2 (15oz) cans chickpeas
1 bell pepper, diced
1 large cucumber, diced
1 cup cherry tomatoes, halved
1 cup kalamata olives (optional)
1/4 cup red onions, diced
1/4 cup fresh parsley, finely chopped
1/2 cup feta cheese, crumbled
4 cups spinach (optional)

Dressing

2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper

Directions

Drain and rinse chickpeas. Wash and dice bell pepper, cucumber, and red onion. Wash and halve tomatoes.
In a large mixing bowl, combine chickpeas, bell pepper, cucumber, tomato, onion, parsley, feta, and olives if using.
In another bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper.
Toss dressing into salad. Serve over spinach.

Nutrition facts (per serving)

350Calories

16.0 Total Fat (g)

4.0Saturated Fat (g)

800.0Sodium (mg)

40.0Carbs (g)

11.0 Dietary Fiber (g)

14.0Protein (g)

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP.

This institution is an equal opportunity provider.

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