Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is a super popular, delicious and easy salad recipe with a simple dressing.
Servings: 6 servings
Ingredients
Salad:
- Two 15-ounce cans chickpeas, drained and rinsed
- ¼ cup chopped Italian parsley
- ⅔ cup chopped bell pepper (mixed red, orange, yellow)
- ¾ cup halved grape tomatoes
- 3 green onions, sliced
- 12 kalamata olives, halved
- ⅓ cup crumbled feta cheese
Dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons plain yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 small garlic clove, minced
- ¼ teaspoon ground cumin
- salt and pepper, to taste
Instructions
- In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss.
- Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.
Notes
- If counting WW points, use reduced-fat feta cheese and nonfat plain yogurt.
- Note: Much of the dressing ends up in the bottom of the serving bowl and doesn't end up being consumed. The calorie count reflects eating ALL of the dressing, so the actual amount is likely quite a bit less.
- Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.
- If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.
Nutrition
Serving: 1(1/6th of the salad) | Calories: 365kcal | Carbohydrates: 42g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 235mg | Potassium: 532mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 30.9mg | Calcium: 132mg | Iron: 4.7mg