Chickpea Salad
This Chickpea Salad features a vibrant mix of crisp veggies, creamy feta, and savory chickpeas. It's tossed in a tangy homemade citrus dressing that makes every forkful irresistibly delicious.
Servings 6
Ingredients
For the Salad
- 2- 15 ounce cans chickpeas, drained and rinsed
- 3 Persian cucumbers, quartered
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ⅓ cup kalamata olives, halved
- ⅓ cup red onion, diced
- ⅓ cup feta cheese, crumbled
- ⅓ cup fresh mint, chopped
For the Dressing
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- ½ teaspoon garlic, grated
- ¼ teaspoon dried oregano
- pinch of salt and pepper
Instructions
To Make the Dressing
- Add all of the dressing ingredients into the cup of a bullet blender or immersion blender.
- Pulse until everything is well combined and the dressing is emulsified.
- If you don’t have an immersion or bullet blender, you can use a mixing bowl and a whisk. Add all the ingredients into the bowl, and slowly whisk in the olive oil until well combined.
- Set the dressing aside while you assemble the salad.
To Make the Salad
- Add the chickpeas, cucumber, tomatoes, red bell pepper, kalamata olives, red onion and chopped fresh mint into a mixing bowl.
- Pour the dressing over the top.
- Toss to combine, then add the feta cheese, gently toss and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chickpea Salad
Amount per Serving
Calories
256
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Carbohydrates
19
g
6
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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