🥒 What Makes This Recipe So Good
The flavors in this Mediterranean chickpea salad are simply incredible. It’s made with a variety of fresh produce, so literally every bite is packed full of vibrant ingredients. Refreshing cucumber, bright cherry tomatoes, sweet red onion, earthy bell peppers, and nutty chickpeas… And that doesn’t even factor in the homemade vinaigrette! Seriously, this is one dish you’ll find yourself craving after you try it. Chickpeas are a great source of protein and fiber that won’t leave you feeling weighed down or over-full. They’re super versatile – you can use them in soups, salads, chickpea gyros, and homemade hummus. And because they’re so light, they’re perfect for those hot summer months when the thought of a heavy meal (especially a heavy lunch!) is just downright miserable. I like to enjoy this salad chilled to make it that much more refreshing. I don’t know about you, but if I can make something nutritious that’s ready to eat in basically 10 minutes, doesn’t require me to cook anything, and can feed a group? I’m 100% in. That’s just one more thing (or… 3 more things?) to love about this Mediterranean chickpea salad. It’s super quick and easy to make, plus I can even make it ahead of time if I need to. The flavors only get better as the salad chills, so it’s a great way to check something off the list a little earlier.
👩🏼‍🍳 Chef’s Tips
If you’ve got time, refrigerate your salad at least 30 minutes before serving it. It’s totally optional, so don’t stress if you’re short on time. It’ll still be delicious! Chilling the dish gives all the flavors time to mingle and deepen, so it’s even more flavorful than if you’d served it immediately. Feel free to customize this Mediterranean chickpea salad recipe to meet your needs and preferences! For a heartier salad, use two cans of chickpeas instead of just one. Add chopped fresh parsley or olives. Use orange or yellow bell peppers instead of (or in addition to) green. Mix a little Dijon mustard into your vinaigrette. Make it your own! I love the crisp bite of raw red onions, but I totally understand why some people don’t. If you’re one of those people, soak your chopped red onions in cool water for 5 minutes or so, then drain them well before adding them to the salad. Soaking the onions softens them up so they’re not quite as harsh. It doesn’t take away any of that great red onion flavor, though, so it’s the best of both worlds!
🥗 More Delicious Salad Recipes
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