I recently made this light salad as one of my weekend prep meals. I’ve been eating it all week at work for lunches along with some whole wheat pita bread, baby carrots, and hummus, and it has been amazing.
The inspiration for this dish came from a recent episode of Molly Yeh’s Girl Meets Farm on the Food Network where she made a similar salad, without chickpeas. I love salads that don’t require lettuce because they usually are more filling, especially when chickpeas are involved.
I hope you enjoy it!
Mediterranean Chickpea Salad (Serves 8 as a side dish, or 4 as a vegetarian main course)
1/2 English cucumber, chopped
1 tomato, chopped
1 bell pepper, chopped (choose whichever color you like best raw)
1 small shallot, minced
1/2 cup feta cheese, crumbled
1 cup parsley leaves and stems, chopped
1 cup mint leaves, chopped
1 14 oz. can chickpeas, drained and rinsed
1 tsp Italian seasoning (or 1/2 tsp dried oregano, 1/4 tsp dried parsley, & 1/4 tsp dried basil)
Zest & juice from 1 lemon
2 tbsp olive oil
Salt and pepper to taste
- Once you have chopped all of your vegetables, combine them in a large bowl with the chickpeas, feta, parsley, and mint.
- Add in the Italian seasoning, salt, and pepper.
- Add the lemon zest and juice and olive oil, toss to coat and taste for seasoning.
Kelly’s Note: Make sure not to oversalt this because the feta is already pretty salty, and depending on the brand of canned chickpeas you use, they may be pretty salty as well. If you’re worried about adding too much salt, leave out the salt entirely, make the dish and then taste it. You may find you don’t need to add much salt at all to get a flavor you enjoy.