Healthy salads are anything, but boring. If you don’t believe me, you need to try The Best Mediterranean Chickpea Salad, aka this delicious quick and easy recipe right here.
It’s fresh, it’s umami, it’s salty, it’s filling and just the perfect healthy lunch! Packed with high-protein chickpeas and lots of antioxidant-rich vegetables, you can make this Mediterranean chickpea salad recipe in about 10 minutes. You can even make it ahead of time!
Also, while we’re brainstorming, why don’t we use the recipe to make salad jars and take them anywhere? Just throwing it out there – it’s an option too, when you’re living a healthier lifestyle. And yes, this Mediterranean chickpea salad will follow you and haunt your daydreams and regular dreams, so get ready and just make it.
INGREDIENTS For The Best Mediterranean Chickpea Salad
Fresh, raw vegetables. Get the best tomatoes, cucumbers, onion and parsley for this deliciousness. This is a great recipe to make during summer when all of these vegetables are in season and most nutritious.
Roasted Vegetables. We’ll go for bell pepper and eggplant in this recipe, but you can also try zucchini, or even green onions or carrots on the grill / or the stove.
Cheese. I recently discovered Manouri cheese, which is made of goat and sheep milk and is a byproduct of the production of feta. It isn’t as salty and has a super creamy texture. So I used Manouri here, but you can also use feta or any other type of white salty crumbly cheese you enjoy.
Chickpeas. Cooked, rinsed and drained chickpeas are needed for this Mediterranean salad. If you don’t have cooked chickpeas, you can also use canned – just rinse and drain them really well!
Lemon juice and olive oil. The dressing is simple to let the other flavors in the salad shine!
Olives. Throw in some olives to add saltiness and healthy fats and skip adding salt!
How To Make This Healthy Mediterranean Chickpea Salad
If you don’t have the roasted eggplant and pepper, start by preparing these. I often make some ahead of time and keep them in the fridge. Roasted vegetables are a great addition to salads, I use them to make dips and as a side. Sometimes even as the main meal with some feta and garlic. The easiest and quickest way to roast the eggplant and peppers is to slice them in thin circles and saute them on the stove with a little bit of olive oil. It takes around 5-7 minutes.
While they’re cooking, you can wash and chop the cucumber, tomatoes, parsley and onion. Rinse and drain the chickpeas and add everything to a bowl.
Crumble the cheese on top, add in the olives, lemon juice, olive oil and roasted vegetables. Toss well…Your Mediterranean chickpea salad is ready to eat!
Enjoy it immediately!
How To Make The Salad Jars
To make salad jars, adjust the recipe for as many servings as you need.
Then, start layering it.
The first layer is the dressing, then come the chickpeas, then roasted veg, then feta cheese, olives, then whole cherry tomatoes, cucumbers, onions and the parsley last!
Close the jars and keep them in the fridge for up to 3 days. When it’s time to eat, just throw it all into a bowl, toss and your lunch is ready. Enjoy!
More Tasty Mediterranean Recipes:
Well, I really do hope you enjoy the best Mediterranean chickpea salad recipe! It’s SO good, I could actually have it every single day. But in case you get hungry for something different, here are a few other delicious Mediterranean recipes you can try:
- Amazing Mediterranean Chicken Wraps
- Mediterranean Black Bean Salad
- 30-Minute Mediterranean Chickpea Wraps
The Best Mediterranean Chickpea Salad
Packed with high-protein chickpeas and lots of antioxidant-rich vegetables, you can make this Mediterranean chickpea salad recipe in about 10 minutes. It's the perfect healthy lunch idea and great for meal prep as well!
Ingredients
- 1 cup cherry tomatoes, halved
- 2 cucumbers, chopped
- 2/3 cup chickpeas, cooked, rinsed and drained
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 red onion, chopped
- 2 tbsp feta cheese, crumbled
- handful olives
- 1/4 cup chopped parsley
- 1 cup eggplant
- 1 bell pepper
Instructions
- Cut the bell pepper and eggplant in circles and add to a pan at medium-high heat with some olive oil, cover to speed up the process. Turn the vegetables after 3-4 minutes and cook the other side as well, without lid. Let cool off.
- While the vegetables are roasting, chop the cucumbers, tomatoes, parsley and onion.
- Add all ingredients to a mixing bowl, add a little bit of olive oil, lemon juice, salt and pepper if desired. Toss and enjoy immediately!
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 298Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 8mgSodium 314mgCarbohydrates 39gFiber 9gSugar 13gProtein 10g
