Mediterranean · 15 min · Easy · 4 servings

Chickpea and Olive Salad

Name: Chickpea and Olive Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1 lb 0.93 oz cooked chickpeas, drained; 1 large cucumber, diced; 4 tomatoes, diced (or cherry tomatoes, halved); 1 red onion, thinly sliced; 1 red bell pepper, diced; 2.82 oz kalamata olives, pitted; 3 tbsp fresh parsley, chopped; 2 tbsp fresh mint, chopped; 2 tbsp fresh dill, chopped (in place of the mint); 2 tbsp olive oil; 2 lemons, juiced; 1 tbsp red wine vinegar; 1 tsp dried oregano; 1 garlic clove, minced; salt, to taste; black pepper, to taste

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No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.

~350 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

1
Combine the salad
In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, bell pepper and olives.
2
Whisk the dressing
In a small jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, salt and pepper.
3
Dress, toss and rest
⏱ 5 min
Pour the dressing over the salad, add the parsley and mint, and toss well. Let it sit a few minutes for the flavors to meld before serving.

Notes

Holds its own as a light lunch thanks to the chickpeas, or shrinks to a side next to the mujadara or braised peppers. Keep the dressing separate if you're prepping ahead.

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Method

Combine the salad

Whisk the dressing

Dress, toss and rest

Notes