Mediterranean Chickpea Salad

Step into a world where the vibrant hues of the Mediterranean come alive with every forkful of this Chickpea and Vegetable Salad. This dish is a harmonious blend of crunchy cucumbers, sweet bell peppers, and tangy kalamata olives, all intertwined with the creaminess of feta cheese and the protein-packed chickpeas. It’s a culinary celebration that promises not only a feast for the eyes but a nourishing experience for the body.
The zesty Lemon-Parsley Vinaigrette, with its bright and invigorating flavors, ties this colorful ensemble together, offering a refreshing finish that elevates the natural tastes of the garden-fresh ingredients. Ideal for a light lunch, a side dish at dinner, or as a wholesome offering at your next gathering, this salad is your ticket to a delightful Mediterranean escapade without leaving your kitchen.

Ingredients:

-FOR THE SALAD:
2 (15-oz.) cans chickpeas, drained and rinsed
1 medium cucumber, chopped
1 bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup chopped kalamata olives
1/2 cup crumbled feta
Kosher salt to taste
Freshly ground black pepper to taste
-FOR THE LEMON-PARSLEY VINAIGRETTE:

1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 tablespoon freshly chopped parsley
1/4 teaspoon red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste

Directions:
In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, olives, and feta. Season with salt and pepper.
For the vinaigrette: In a jar with a lid, mix olive oil, lemon juice, apple cider vinegar, parsley, and red pepper flakes. Shake until well blended, then season with salt and pepper.
Dress the salad with the vinaigrette just before serving to keep the vegetables crisp.
Prep Time: 20 minutes | Total Time: 25 minutes | Servings: 6 | Kcal: 425