10 Minutes Cooking > Vegetarian Cooking > Quick Vegetarian Dishes > Chickpea salad

10-Minute Mediterranean Chickpea Salad

A vibrant and flavorful chickpea salad ready in just 10 minutes! Perfect for a quick lunch, light dinner, or a healthy snack. Packed with fresh vegetables and a zesty lemon dressing.

Prep Time
5 minutes
Cook Time
0 minutes
Servings
2
Ingredients
  • 1 can (15 ounces), drained and rinsed Canned Chickpeas
  • 1/2 medium, diced Cucumber
  • 1 cup, halved Cherry Tomatoes
  • 1/4 small, thinly sliced Red Onion
  • 1/4 cup, chopped Fresh Parsley
  • 2 tablespoons, chopped Fresh Mint
  • 2 tablespoons, fresh Lemon Juice
  • 2 tablespoons, extra virgin Olive Oil
  • 1 clove, minced Garlic
  • 1/4 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper

Preparation

Drain and rinse the canned chickpeas thoroughly. This helps remove excess salt and any metallic taste.

Combine Ingredients

In a medium bowl, combine the drained chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped parsley, and chopped mint.

Prepare the Dressing

In a small bowl, whisk together the lemon juice, olive oil, minced garlic, salt, and black pepper.

Dress the Salad

Pour the dressing over the chickpea mixture and toss gently to combine. Make sure all ingredients are evenly coated with the dressing.

Serve

Serve immediately or chill for later. The salad tastes even better after the flavors have had time to meld together in the refrigerator for about 30 minutes.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-180 kcal
Protein: 6-8g
Fat: 8-10g
Carbohydrates: 15-18g
Fiber: 4-5g

Other Considerations for Nutrition

This salad is a good source of plant-based protein and fiber. Consider using low-sodium chickpeas to reduce sodium intake. You can also add other vegetables like bell peppers or spinach for extra nutrients.

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FAQ

  • Can I use dried chickpeas instead of canned?

    Yes, but you'll need to soak and cook them beforehand. This will significantly increase the preparation time. Soak dried chickpeas overnight, then cook them until tender, about 1-1.5 hours.
  • Can I store this salad?

    Yes, you can store it in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly over time, but the flavor will still be good.
  • Can I add other vegetables?

    Absolutely! Bell peppers, avocado, and spinach would all be great additions.