Description
A refreshing Mediterranean salad featuring chickpeas, colorful vegetables, and a zesty dressing.
Ingredients
Scale
- 15 oz can of chickpeas (garbanzo beans)
- 2 tbsp cooking oil (or butter)
- Sea salt and ground black pepper, to taste
- 2 medium sweet bell peppers, chopped
- 1 large avocado, diced
- 2 medium English cucumbers, chopped
- 3 large heirloom tomatoes, chopped
- 1 small red onion, diced
- 1/2 cup Kalamata olives
- 1 cup crumbled feta cheese
- 3 tbsp fresh chopped dill
- 3 tbsp fresh chopped parsley
- 5–6 large basil leaves, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- Juice from 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and drain the canned chickpeas, patting them dry.
- Toss the chickpeas with a tablespoon of oil, sea salt, and pepper.
- Spread the chickpeas on a baking sheet in a single layer and roast for 20-25 minutes.
- Chop the sweet bell peppers, avocado, cucumbers, tomatoes, and red onion into bite-sized pieces.
- Combine the chopped herbs in a separate bowl.
- In a large mixing bowl, mix the chopped vegetables, roasted chickpeas, crumbled feta, and olives.
- Whisk together olive oil, red wine vinegar, lemon juice, and seasoning in a small bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill to let flavors meld.
Notes
Perfect for picnics and barbecues. Can substitute ingredients based on preference for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg