Healthy Mediterranean Chickpea Salad | Recipe by Lounging with Lenny

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Both alternatives provide similar protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

Take a large bowl and place 30 ounces of washed and drained canned chickpeas.

Wash and slice 1 pint of cherry tomatoes in half and transfer them into the bowl with chickpeas.

Wash and cut 1 English cucumber into small pieces and add to the bowl.

Slice 1 yellow bell pepper and add it to the bowl.

Dice 1 red onion and add it to the bowl, making sure to wash and drain it first.

Cut 1 cup of Kalamata olives in half and add them to the bowl.

Remove leaves from the stems of a bunch of parsley, chop it, and add to the bowl.

Zest half of a lemon and chop the zest finely for the dressing.

Puree 1 medium garlic clove with a pinch of salt to make it easier.

In a separate bowl, add 1 teaspoon of Dijon mustard and gradually pour in 4 tablespoons of olive oil while whisking constantly.

Add the pureed garlic, lemon zest, 2 tablespoons of white wine vinegar, 1 teaspoon of oregano, and the juice from a quarter of a lemon to the dressing.

Season the dressing with salt and black pepper, then pour it over the salad.

Mix everything together thoroughly and season with more salt if needed.

Add 1 cup of feta cheese on top of the salad before serving.

Transfer the salad to a plate and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary