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Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish

Mediterranean Chickpea Salad with Lemon Vinaigrette: The Best Summer Dish

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Looking for a refreshing and vibrant dish this summer? The Mediterranean Chickpea Salad with Lemon Vinaigrette is your go-to recipe! Packed with protein-rich chickpeas and a colorful array of fresh vegetables, this salad is not only nutritious but also incredibly versatile. Perfect for summer gatherings or a quick weeknight meal, it comes together in just 20 minutes. The zesty lemon vinaigrette ties everything together, making each bite burst with flavor. Whether you’re enjoying it as a main dish or a side, this salad will become a staple in your kitchen.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ red onion, finely diced
  • ¾ cup kalamata olives, pitted and halved
  • ¾ cup crumbled feta cheese (or dairy-free feta for vegan option)
  • Fresh parsley and mint leaves
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the chickpeas under cold water and pat dry.
  2. Dice the cucumber, bell peppers, and onion into uniform pieces. Halve the cherry tomatoes and olives.
  3. Chop parsley and mint leaves finely.
  4. In a small bowl, whisk together lemon juice, minced garlic, Dijon mustard, honey (or maple syrup), oregano, cumin, salt, and pepper while slowly adding olive oil until emulsified.
  5. In a large bowl, combine chickpeas, veggies, olives, herbs, and pour the dressing over. Toss gently.
  6. Just before serving, fold in feta cheese gently.

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