1/2 Photos of Greek-Style Chickpea Salad
This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes.
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Units: US | Metric
- 2 (15 1/2 ounce) cans chickpeas, drained and rinsed
- 1/2 small red onion, minced
- 3/4 cup cucumber, peeled, and chopped (about 1/2 large cucumber)
- 1/4 cup fresh mint leaves, minced
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1 tablespoon fresh parsley, minced
- 3 tablespoons lemon juice
- 2 tablespoons kalamata olives, pitted and minced
- 1 tablespoon Dijon mustard (use any variation)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- salt and pepper (to taste)
- 1In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
- 2In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
- 3Pour dressing into the large bowl with chickpeas and vegetables until combined.
- 4Season with salt and pepper to taste.
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Nutritional Facts for Greek-Style Chickpea Salad
Serving Size: 1 (192 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 233.5
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 2.0 g
- Cholesterol 8.9 mg
- Sodium 603.5 mg
- Total Carbohydrate 36.0 g
- Dietary Fiber 6.9 g
- Sugars 1.1 g
- Protein 9.0 g