Chickpea Salad Recipe: Easy Mediterranean Protein Bowl
A vibrant, plant-based Mediterranean salad combining cooked chickpeas with fresh vegetables, herbs, and a lemon-olive oil vinaigrette. packed with protein, fiber, and essential nutrients, it's perfect for quick meals or entertaining as a chilled lunch or side dish.
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Servings: 4 servings
Calories: 320kcal
Ingredients
- 2 cups cooked chickpeas
- 1/2 medium cucumber, diced
- 1 small red bell pepper, chopped
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1/4 tsp ground cumin
- Fresh parsley and mint, chopped for garnish
- Pinch of salt and black pepper to taste
Instructions
- Combine chickpeas, cucumber, red bell pepper, red onion, and cherry tomatoes in a large bowl
- Mix olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper in a small bowl to create the vinaigrette
- Pour dressing over the chickpea mixture and toss gently to coat
- Transfer to serving bowls, garnish with fresh herbs
- Chill for 30 minutes before serving or serve at room temperature
Notes
Use canned chickpeas drained and rinsed for convenience
Add red cabbage or kale for extra fiber
Store in an airtight container in the fridge for up to 3 days
Chill thoroughly for the best texture if making ahead for an event
Add red cabbage or kale for extra fiber
Store in an airtight container in the fridge for up to 3 days
Chill thoroughly for the best texture if making ahead for an event
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 40g | Protein: 16g | Fat: 18g | Saturated Fat: 2g | Sodium: 250mg | Fiber: 6g | Sugar: 3g