Looking for a high-protein and fiber that's packed with veggies? This Mediterranean chickpea salad is perfect and delicious!
Ingredients for Mediterranean Chickpea Salad
- 2 cans of chickpeas
- ½ english cucumber, sliced and quartered
- 12 cherry tomatoes, red and yellow, halved
- 3 stalks of celery, diced
- ½ sweet onion, diced
- ½ cup of kalamata olives, sliced
- ¼ tsp cumin
- ¼ tsp of paprika
- ½ tsp dried dill
- ½ tsp dried parsley
- 1 ½ tbsp olive oil
- 1 ½ tbsp peach vinegar
- 1 ½ tbsp lemon juice
- Salt and pepper
- ⅔ cup crumbled feta cheese
- Fresh parsley
- Quinoa for serving (optional)
- Chicken or vegetable broth for quinoa (optional)
Instructions for Mediterranean Chickpea Salad
Start by combining the base ingredients.
- Rinse and dry 2 cans of chickpeas and add to a large mixing bowl.
- Add ½ english cucumber that's been sliced and quartered and 12 cherry tomatoes that have been cut in half. Chef Steve uses a combination of red and yellow cherry tomatoes to add color.
- Add 3 diced stalks of celery, ½ diced sweet onion, and ½ cup of sliced kalamata olives.
- Season with ¼ tsp cumin, ¼ tsp of paprika, ½ tsp dried dill, and ½ tsp dried parsley.
Now, mix the dressing together.
- Combine 1 ½ tbsp olive oil, 1 ½ tbsp peach vinegar, and 1 ½ tbsp lemon juice in a small bowl and whisk until combined to make the vinaigrette. Chef Steve suggests using a semi-automatic whisk to make whisking easier.
- Pour the vinaigrette over the salad and mix until everything is evenly coated.
- Season with salt and pepper to taste.
- Sprinkle ⅓ cup crumbled feta cheese over the salad and mix.
Time to plate and serve.
- Chef Steve serves the salad over a bowl of quinoa that he cooks in a rice cooker with a ratio of 2 parts chicken or vegetable broth to 1 part quinoa.
- Garnish the salad with fresh parsley and feta cheese and enjoy!
You can also serve the salad as a wrap, in a pita, or as a side dish!
