Simple and delicious, this Mediterranean salad with chickpeas is loaded with veggies with an oil-free dressing. It is gluten-free and full of flavors; it is a great side dish or entree salad.
Ingredients
Mediterranean Salad
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26 ounces chickpeas garbanzo bean, rinsed and drained
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½ English cucumber diced small
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1 small red onion ½ cup diced small
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½ cup grape tomatoes quartered
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¼ cup kalamata olives cut in halves
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⅛ cup capers drained
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¼ cup fresh mint chopped
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¼ cup fresh parsley chopped
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¼ cup fresh basil chopped
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2 cloves garlic minced
Dressing
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Juice and zest of 2 lemons
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2 tablespoons red wine vinegar
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2 teaspoons maple syrup
Instructions
Salad
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Rinse and drain chickpeas.
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Place chickpeas in a large bowl.
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Add the remaining other ingredients except for the dressing.
Dressing
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Whisk ingredients together in a measuring cup.
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Pour over salad ingredients.
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Toss together, cover and refrigerate.
Serving
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Serve as a side salad and entree, or put the salad in a wrap for a sandwich.
Notes
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If using dried chickpeas, soak them overnight before cooking them; once cooked, you may want to remove the skins by running the cooked chickpeas under cold water. Use your fingers to remove the skins.
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Canned chickpeas are a versatile ingredient. After draining and rinsing them in a colander, you can either discard the aquafaba or save it in a separate container for future recipes. This liquid, also known as chickpea water, can be used as a vegan egg substitute in baking or to make fluffy vegan meringues.
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I use a vegetable chopper to expedite the chopping process and make all the vegetables uniform.
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The salad flavor enhances over time, so refrigerating it for an hour or so is recommended before serving.
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Serve as a side dish or a main salad.
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I make this salad and enjoy it for a quick and easy lunch every week.
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Or, serve as an entree salad with grilled tofu or tempeh. I also like to add quinoa, barley, farro, or brown rice.
Nutrition
Calories: 117kcal Carbohydrates: 20g Protein: 6g Fat: 1g Polyunsaturated Fat: 1g Sodium: 101mg Potassium: 246mg Fiber: 5g Sugar: 4g Vitamin A: 267IU Vitamin C: 5mg Calcium: 44mg Iron: 2mg