Mediterranean Chickpea Salad
A grain-free salad combining chickpeas, fresh vegetables, and herbs dressed with lemon and olive oil. Mixed raw and finished with a tangy vinaigrette, served at room temperature.
Ingredients
Method
Rinse and drain the canned chickpeas and place in a large bowl.
Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley.
Mince the garlic cloves.
Add the cucumber, cherry tomatoes, red onion, and parsley to the bowl with chickpeas.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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