Mediterranean Chickpea Salad with Lemony Greek Vinaigrette

When I studied abroad in college, I had the pleasure of visiting Greece for 10 days, which turned out to be one of the most amazing places I have ever been. The people, the food, the culture, the beauty… all of it was amazing, and I cannot wait to go back. While in Greece, I absolutely fell in love with Greek salads (I literally ate them every single day I was there), and while this rendition isn’t the traditional Greek salad, I thought I would punch it up a bit by adding protein-loaded chickpeas, a lemony vinaigrette and fresh parsley for added brightness. Turned out to be delicious, perfect as a complete meal or hearty side dish. Hope you enjoy!

Mediterranean Chickpea Salad with Lemony Greek Vinaigrette

Ingredients:

    For the salad:

  • 3/4 cup chickpeas
  • 1/2 cup cucumber, cut into medium sized chunks
  • 1/2 cup tomato, cut into medium sized chunks
  • 5 Kalamata olives, roughly chopped
  • 2 tablespoons minced red onion (I shocked mine in cold water for 5 minutes to remove some of the bite of raw onion)
  • 2 tablespoons fresh flat leaf parsley, roughly chopped
  • 1/2 cup cubed feta

For the vinaigrette:

  • 1/2 clove garlic, grated
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dijon mustard
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon lemon olive oil (if you don’t have lemon olive oil you can use regular olive oil and add a bit of fresh lemon juice)
  • 1/4 teaspoon raw agave
  • Salt and pepper, to taste

Directions:

  1. To make the dressing: in a small bowl whisk all the vinaigrette ingredients together until combined. Set aside.
  2. In a large bowl toss chickpeas, cucumber, tomato, olives, onion, parsley and feta. Drizzle with vinaigrette and toss until combined. Serve at room temperature and enjoy!

Makes 1 large serving

Copyright Kameron Tunila (Food to Thrive)

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2 thoughts on “Mediterranean Chickpea Salad with Lemony Greek Vinaigrette

  1. Delicious and easy! Great filling lunch or dinner. I didn’t realize I was out of dried oregano but dressing was still really good without it.

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