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–+ servings
chickpea salad mixed together in a bowl.

Mediterranean Chickpea Salad

Jenni Cole
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Cuisine Mediterranean
Servings 4 -6 servings
Calories 181 kcal

Ingredients
  

  • 1 15 ounce can Chickpeas, drained (439g)
  • 1 cup diced Persian cucumbers 150g
  • 1 cup quartered grape tomatoes 175g
  • 1 cup chopped Bell pepper any color (130g)
  • 1 cup diced red onion 130g
  • ¼ cup roughly chopped Flat leaf parsley 10g
  • ¾ cup -1 cup cubed feta cheese 115 g
  • ¼ teaspoon fine sea salt
  • 2 tablespoons lemon juice fresh
  • 1.5 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar

Instructions
 

  • In a large bowl, combine the chickpeas, cucumbers, tomatoes, bell pepper, onion, parsley, feta, and salt in a big bowl.
  • In a small bowl, mix lemon juice, olive oil, and apple cider vinegar until combined.
  • Pour the dressing over the salad and toss gently to coat evenly. Chill for an hour to blend the flavors, or serving it right away is fine too. Adjust seasonings as needed. Enjoy!

Notes

  • The recipe as written is vegetarian, to add a protein boost diced cooked chicken is a great option.
  • Other mix-in ideas include kalamata olives, diced artichoke hearts, or fresh chopped herbs like orgegano or basil.
  • Leftovers will keep in the fridge for 4-5 days.
  • The entire salad weighs 995g, which makes each serving is 166g.
  • To adjust the macros: More protein- add diced chicken or more beans, More carbs- add more beans or add quinoa. Fat- increase or decrease the cheese and/or olive oil.

Nutrition

Serving: 1gCalories: 181kcalCarbohydrates: 16gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 22mgSodium: 325mgFiber: 3gSugar: 6g
Keyword Mediterranean chickpea salad
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