Description
Refreshing chickpea salad with olives, pickled onions, fresh herbs, and lemon dressing—perfect for healthy Mediterranean meals.
Ingredients
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2 tablespoons extra-virgin olive oil
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2 tablespoons fresh lemon juice
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1 garlic clove, grated
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1 teaspoon Dijon mustard
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1 teaspoon sea salt
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Freshly ground black pepper, to taste
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3 cups cooked chickpeas, drained and rinsed
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2 cups mixed yellow and red grape tomatoes, halved
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½ English cucumber, diced
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½ cup pickled red onions
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½ cup Kalamata olives, pitted and halved
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½ cup chopped fresh parsley
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¼ cup chopped fresh dill
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¼ cup chopped fresh mint, plus whole mint leaves for garnish
Instructions
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Prepare the Dressing:
In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper until emulsified. -
Combine the Salad Ingredients:
In a large mixing bowl, combine the cooked chickpeas, halved grape tomatoes, diced cucumber, pickled red onions, Kalamata olives, parsley, dill, and chopped mint. -
Dress the Salad:
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated. -
Adjust Seasoning:
Taste and add extra salt or pepper as needed. Let the salad sit for at least 10 minutes to allow the flavors to meld. -
Serve:
Garnish with whole mint leaves and serve chilled or at room temperature.
Notes
Use freshly cooked chickpeas or canned for convenience; just rinse well if using canned.
Pickled red onions add a tangy punch; if unavailable, substitute with thinly sliced red onions soaked in vinegar.
This salad improves in flavor after resting, making it ideal for make-ahead meals.
For a creamier texture, add crumbled feta or a dollop of Greek yogurt (optional).