Mediterranean Chickpea Salad
Want to save this recipe?
Enter your email and we will send it straight to your inbox.
Mediterranean Chickpea Salad
A refreshing no-cook salad of chickpeas, cucumber, tomato, red onion, and olives, tossed in a bright lemon-oregano vinaigrette.
Ingredients
Method
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper.
- Pour the dressing over the salad and toss well to combine.
- Let sit for 10 minutes to allow the flavors to meld, then serve.
Notes
A little sweetness: add 2 to 3 tablespoons of golden raisins, currants, chopped dried apricots or chopped dates per large bowl. The small sweet bursts balance the salty olives and the lemon dressing, the way many Greek, Middle Eastern and North African salads do.
Make it a main dish with a meat analogue:
- Loma Linda Tender Bits: drain well and lightly pan-sear. Excellent with the lemon, parsley and olive oil.
- Worthington FriChik: dice into small cubes and lightly brown in olive oil for a chicken-style salad.
- Cedar Lake Chick’n Style Pieces: cube and toss with a little Greek seasoning.
- Seitan strips: slice thin and sauté with garlic, oregano and lemon for an almost gyro-style salad.
- Plant-based chick’n (Gardein, Daring, MorningStar Farms or similar): roast until lightly crisp and toss in while still slightly warm.
- Worthington Vegetable Skallops: cut smaller and pan-brown until golden.
- Cedar Lake Beefless Tips: dice small and marinate in olive oil, lemon juice, oregano and garlic for a hearty entrée.
