15 Minute Mediterranean Chickpea Salad
This quick, no-fuss salad is the the perfect light, healthy, plant-powered meal or snack. Gluten free, high in fiber and kid-friendly!
Servings: 5 servings
Equipment
- Mixing bowls
Ingredients
Shallot Dressing
- 1/4 cup extra-virgin olive oil
- 3 Tbsp. minced shallots
- 2 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. each kosher salt and black pepper
Chickpea Salad
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1/2 large English cucumber (or 3 Persian cucumbers), chopped (no need to peel) (about 1 1/2 cups)
- 1 pint cherry tomatoes, halved
- 1 bell pepper (yellow, orange, or red), finely chopped
- 1 (6.5-oz.) jar marinated artichoke hearts, drained and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup fresh dill, roughly chopped
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Prepare Shallot Dressing:In a small jar or bowl, olive oil, shallots, red wine vinegar, mustard, salt, and pepper; whisk to combine. Let sit while you prepare salad.
- Assemble Salad:To a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, artichokes, and fresh dill. Season with salt and pepper; toss to combine. Drizzle dressing over salad and add feta; toss to combine. Garnish with extra fresh dill, if desired. *Note: this salad tastes best an hour or two after making it. Letting the flavors really marinate is key!
Notes
*For extra protein, add flaked canned tuna or shredded rotisserie chicken.
- Make-Ahead: The veggies can all be sliced and diced up to 2 days ahead. Refrigerate in an airtight container.
- You can also prepare the dressing 1 to 2 days in advance. Refrigerate in an airtight jar.
- Store: Store leftover salad in an airtight storage container in the refrigerator for up to 3 days.
Nutrition
Serving: 0.75cup | Calories: 257kcal | Carbohydrates: 19g | Protein: 8g | Fat: 18g | Saturated Fat: 3.5g | Sodium: 870mg | Fiber: 6g | Sugar: 5g