Mediterranean Chickpea Salad Recipe

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.

Juice enough lemons to get 1/2 cup of fresh lemon juice (about 2 lemons).

Add 1/2 cup of extra virgin olive oil to the lemon juice to make the dressing.

Cut the English cucumber in half and dice it into pieces, aiming for a heaping cup.

Dice the red bell pepper to match the cucumber size, also aiming for a heaping cup.

Cut about 16 grape tomatoes in half to measure approximately 1 cup.

Chop red onion and add it to the dressing to marinate and reduce its bite.

Add minced garlic to the dressing with the marinating red onions.

Chop washed and dried parsley as finely as possible, measuring about 1/4 cup, and add it to the bowl.

Add one whole can of chickpeas to the bowl.

Pour the dressing over the salad ingredients and mix well.

Crumble about 3.5 ounces of soft feta cheese into the salad.

Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary