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Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette

Overhead view of a bowl of Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette with dressing on the side
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!
Big Flavors from a Tiny Kitchen - Ashley Covelli
5 from 1 vote
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Servings: 4 Servings
Course: Salad
Cuisine: Mediterranean
Prep Time 5 minutes
Total Time 5 minutes

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
  • ½ teaspoon ground paprika
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup plus 2 tablespoons flax oil I used Barlean's organic
For Salad:
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 2-3 small bell peppers seeded and chopped (I used red, yellow, and orange)
  • 1 English cucumber seeded and chopped
  • ½ cup halved grape tomatoes
  • 2-3 ounces feta crumbled
  • 1 tablespoon thinly sliced red onion

Method
 

  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.

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