Description
A light and nourishing Mediterranean salad featuring protein-rich chickpeas, crisp garden vegetables, and a zesty, homemade lemon vinaigrette. This dish is perfect for stress-free meal prep or as a refreshing side for gatherings. It is a vibrant, plant-based meal that offers a satisfying crunch and a bright, acidic punch, making it a healthy option for busy schedules.
Ingredients
1/4 cup extra virgin olive oil
Zest of 1/2 lemon
2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider vinegar
3/4 teaspoon kosher salt
Freshly cracked black pepper to taste
2 15-ounce cans chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1 English hothouse cucumber, sliced
1 red bell pepper, finely diced
1/4 red onion, finely diced
1/2 cup pitted Kalamata olives, halved
1/2 bunch fresh parsley, finely chopped
Instructions
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, apple cider vinegar, salt, and pepper to create the dressing.
In a large salad bowl, combine the drained and rinsed chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion.
Add the pitted Kalamata olives and chopped fresh parsley to the salad bowl.
Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Notes
Substitute apple cider vinegar for the red wine vinegar to ensure the recipe remains entirely alcohol-free. The salad improves in flavor after resting in the refrigerator, making it excellent for next-day packed lunches.