Whether we’re craving fresh veggies and flavors or simply can’t be bothered to turn on the oven, refreshing summer salads are our go-to all season long. But, when we’re hungry for more than a light side, sometimes we need to bulk things up, just like we do in this Mediterranean chickpea salad. Thanks to the chickpeas, this salad will keep you full for hours, and is satisfying in a way that leafy greens never could be (sorry not sorry, kale).
All about the chickpeas.
Canned beans are a real lifesaver when it comes to our favorite pantry staples. Each standard 15-oz. can comes packed with fiber and protein, providing a 1-2 punch of real affordable nutrition in the 30 seconds it takes to crack open a can, drain, and rinse. They can be eaten straight from the can, making this a very summer-friendly recipe on those hot, hot days when you just can't turn on the heat.
We know that this is a "chickpea salad," but you can totally switch out chickpeas for your favorite canned beans: creamy cannellini beans, black beans, kidney beans are all great options.
Variations.
While we love this salad as-is, if you want to switch out any of the salad ingredients for your preferred addition, you have our blessing. Don’t love olives or bell peppers? Cherry tomatoes or diced ripe avocado will fill that flavor gap. Want to keep it dairy free? Sub in another form of protein in place of the feta, like a couple of hard-boiled eggs or a can of tuna, or a handful of chopped toasted nuts.
Make it ahead.
If you want to prepare this salad ahead of time, chop up all your veggies and prep your chickpeas, then store in separate airtight containers in the fridge up to 2 days ahead. You can also prep your dressing ahead of time (we love making extra to use on all our fave salads), and store it in an airtight container in the fridge for up to 10 days. When ready to serve, simply toss everything together and combine!
Made this? Let us know how it went in the comments below!
- Yields:
- 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 425
Ingredients
- 2
(15.5-oz.) cans chickpeas, drained, rinsed
- 1
medium cucumber, chopped
- 1
red bell pepper, seeds and ribs removed, chopped
- 1/2
red onion, thinly sliced
- 1/2 c.
chopped pitted Kalamata olives
- 1/2 c.
crumbled feta (about 3 oz.)
Kosher salt
Freshly ground black pepper
- 1/2 c.
extra-virgin olive oil
- 1/4 c.
white wine vinegar
- 1 tbsp.
fresh lemon juice
- 1 tbsp.
chopped fresh parsley
- 1/4
crushed red pepper flakes
Directions
- Step 1In a large bowl, toss chickpeas, cucumber, bell pepper, onion, olives, and feta; season with salt and black pepper.
- Step 2In a jar with a lid, combine oil, vinegar, lemon juice, parsley, and crushed red pepper flakes. Close jar and shake until emulsified; season with salt and black pepper.
- Step 3Pour dressing over salad and toss to coat just before serving.
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