Mediterranean Chickpea Salad with Lemon Vinaigrette Dressing
A refreshing salad packed with hearty chickpeas, crunchy vegetables, and a zesty lemon dressing, perfect for warm days and busy individuals.
Ingredients
Salad Ingredients
- 1 can chickpeas, drained and rinsed Rinse well to remove excess sodium.
- 1 cucumber, diced Can be swapped for zucchini.
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup parsley, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
Instructions
Preparation
- In a large bowl, combine the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss everything well to combine.
- Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 5 days. For crunch, consider dressing just portion sizes instead of the entire salad.