MEDITERRANEAN CHICKPEA SALAD

This protein-packed Mediterranean chickpea salad is filled with vegetables and hint of salty capers with a simple vinaigrette. It’s a great side dish for backyard barbecue and it can pull double duty as a healthy, vegan lunch to last through the week. The flavors are bold and fresh, and the recipe can be made a day or two in advance.

I love having chickpeas in a salad. It makes any salad more filling and seemingly more healthy. I made this Mediterranean chickpea salad as an alternative to my corn & chickpea fiesta salad, which was one of my first blog recipes. Ever since, I had been planning on making another version of it, and this is it. It’s simple, refreshing and so easy to make.

INGREDIENTS

• FOR THE SALAD:
• 3 15-ounce cans chickpeas, drained and rinsed
• 1 pint grape tomatoes, quartered
• 2 English cucumbers, seeded and chopped
• 1 red bell pepper, chopped
• 1/4 – 1/2 cup diced red onion (amount to taste)
• 3/4 cup sliced Kalamata olives
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers
• FOR THE DRESSING:
• 1/3 cup extra virgin olive oil
• 1/3 cup lemon juice (or white wine vinegar)
• 1 teaspoon dried oregano
• 1/2 teaspoon coarse salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Combine salad ingredients in a large bowl.
2. In a small bowl, whisk together dressing ingredients.
3. Add dressing to salad, stirring to coat evenly, about 10 minutes before serving.

More Deliciouse Recipe DAIRY FREE MEDITERRANEAN CHICKPEA SALAD @ simplywhisked.com