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Salad with chickpeas, feta and vegetables.
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5 from 3 votes

Mediterranean chickpea salad

A healthy and easy Mediterranean chickpea salad that can be enjoyed on its own or as a side dish.
Prep Time10 mins
Cook Time0 mins
Course: lunch, Salad, Side Dish
Cuisine: International
Keyword: chickpeas, cucumber, feta cheese, mediterranean, olives, pepper, tomato
Servings: 4
Calories: 135kcal
Author: Tonje
Cost: Cheap

Ingredients

  • 1 tin chickpeas
  • 100 g cucumber
  • 150 g tomatoes
  • handful kalamata olives
  • ½ yellow pepper
  • lemon juice
  • 50 g feta cheese

Instructions

  • Drain and rinse chickpeas thoroughly.
  • Cut or dice all the veggies to your preference.
  • Add some lemon juice, I used the juice of half a lemon.
  • Optionally, add some salt and pepper, some olive oil or a dressing

Notes

The salad tastes best when served immediately, but can be stored in an airtight container in the fridge for up to 3 days. It cannot be frozen. This recipe makes 4 servings as a side dish, or 2 servings as a light main.
The vegetables - Omit any veggies you don't like. You can always add any other vegetables that you have at hand, or your family's favorites. That's the nature of salads - endless possibilities!
The feta cheese - The dish is dairy free and vegan if you don't add any feta cheese. Alternatively, if you would like some cheese but don't enjoy feta, substitute it for some mozzarella or halloumi!
The dressing - I add a drizzle of lemon juice, salt and pepper, and it tastes amazing. You can also add some olive oil or balsamic vinegar if you like, or any other dressing. I also think this would be great with some Greek yogurt or a yogurt based dressing.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 420mg | Potassium: 298mg | Fiber: 5g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 33mg | Calcium: 104mg | Iron: 2mg