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Greatest plates · Salad
Mediterranean Chickpea Salad
A bright, fresh summer salad of chickpeas tossed with crisp cucumber, tomatoes, bell pepper, red onion, feta and parsley in a zesty lemon vinaigrette. Light enough for lunch yet hearty enough for a dinner side.
Serves 8Prep 10 minSalad
Containsdairy
Inspired by a recipe from Downshiftology ↗
Protein 14%Carbs 36%Fat 50%
About 285 kcal a serve — 10 g protein, 26 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Whisk the vinaigrette
Whisk allIn a small bowl, whisk together the lemon juice, olive oil, minced garlic, and a pinch of salt and pepper until well combined and emulsified.
In the bowlWhisk →
Add the salad ingredients
CombineTip the drained chickpeas, diced cucumber, diced bell pepper, halved cherry tomatoes, diced red onion, crumbled feta and chopped parsley into a large mixing bowl.
In the bowlAdd all →
Dress and toss
Stir gentlyPour the lemon vinaigrette over the salad — use as much or as little as you like — and give it a gentle stir until everything is well combined. Serve straight away.
Cook's noteThe flavours only get better as it sits.
Estimated per serve
285 kcal · 10 g protein · 26 g carbs · 16 g fatestimates, within ~10%
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