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Overhead view of a bowl of Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette with dressing on the side

Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 Servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

Description

This quick & easy Greek-inspired chickpea salad is packed with fresh veggies and a lemony herb-studded flax vinaigrette for a delicious Omega-3 boost!


Scale

Ingredients

For Vinaigrette:

  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon ground flax seeds (I used Barlean’s Forti-Flax)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup plus 2 tablespoons flax oil (I used Barlean’s organic)

For Salad:

  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 23 small bell peppers, seeded and chopped (I used red, yellow, and orange)
  • 1 English cucumber, seeded and chopped
  • 1/2 cup halved grape tomatoes
  • 23 ounces feta, crumbled
  • 1 tablespoon thinly sliced red onion

Instructions

  1. Make the vinaigrette: In a medium bowl, combine garlic, dill, lemon juice, flax seeds, oregano, salt, cumin, paprika, and pepper. Whisk in flax oil until emulsified. Taste for seasoning and adjust if necessary.

     

  2. Make the salad: In a large bowl, combine chickpeas, bell peppers, cucumber, tomatoes, feta, and red onion. Drizzle vinaigrette over top and stir to combine.


Notes

This salad is great alone, as a side dish, or stuffed into pita bread as a sandwich.

Omit feta to keep this salad vegan-friendly.

Keywords: vinaigrette, no-cook, Greek

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