Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
This is the salad to make when you want lunch without turning on the stove. Canned chickpeas, crisp cucumber, sweet tomatoes and salty olives are tossed in a bright lemon and olive oil dressing.
It tastes even better after 10 minutes, once the dressing has soaked in, and it keeps well for packed lunches.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Jez Timms on Unsplash; Photo 2: Adrianna CA on Pexels; Photo 3: eat kubba on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Mediterranean Chickpea Salad
Description
A fresh, protein-packed chickpea salad with cucumber, tomato, olives and a lemon-herb dressing. No cooking and ready in 10 minutes.Ingredients
Salad
Dressing
Instructions
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Soak the sliced onion in cold water for 5 minutes, then drain. This softens its bite.
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Whisk the dressing ingredients in a large bowl.
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Add the chickpeas, cucumber, tomatoes, onion and olives and toss to coat.
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Fold in the feta and parsley and rest 10 minutes before serving.
