Mediterranean Chickpea Salad
This Mediterranean chickpea salad is a no-cook recipe ready in 15 minutes, packed with crunchy veggies, feta, and a bright lemon dressing! It’s a satisfying plant-based lunch for meal prep or protein-packed side dish.
- Prep
- 20 min
- Total
- 20 min
- Yield
- 4
Ingredients 14
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 shallot, minced
- 1/2 English cucumber, small diced (1 ½ cups)
- 1 ½ cups cherry tomatoes, quartered (or 1 diced red pepper)
- 14 -ounce can artichoke hearts, roughly chopped
- 1 large handful Italian parsley, chopped (or other fresh herbs)
- ¼ cup capers, drained
- ½ cup crumbled feta cheese (optional; see Notes)
- 2 Tbsp lemon juice plus lemon zest
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Dijon mustard
- 1 teaspoon dried oregano
- ¾ tsp kosher salt
- Freshly ground black pepper
Method 1
- 01
Mix all ingredients in a bowl. Serve immediately or store refrigerated for up to 5 days.
Provenance
- recipe-clones/acouplecooks-data
Fingerprint sha256:74130aa5c316ec6d9fb0269e50426bdcb93abde3b31d7de6d7b798df902e5b1a
urn:recipe:970eba9e-8d21-5a08-b347-5d21032c54dc