Mediterranean chickpea salad
A healthy and easy Mediterranean chickpea salad that can be enjoyed on its own or as a side dish.
- 1 tin chickpeas
- 100 g cucumber
- 150 g tomatoes
- handful kalamata olives
- ½ yellow pepper
- lemon juice
- 50 g feta cheese
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
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.
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