Simple and delicious, this Mediterranean salad with chickpeas is loaded with veggies with an oil-free dressing. It is gluten-free and full of flavors; it is a great side dish or entree salad.
Prep Time15 mins
Total Time15 mins
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 12 servings
- 26 ounces chickpeas garbanzo bean, rinsed and drained
- ½ English cucumber diced small
- 1 small red onion ½ cup diced small
- ½ cup grape tomatoes quartered
- ¼ cup kalamata olives cut in halves
- ⅛ cup capers drained
- ¼ cup fresh mint chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- 2 cloves garlic minced
- Juice and zest of 2 lemons
- 2 tablespoons red wine vinegar
- 2 teaspoons maple syrup
Rinse and drain chickpeas.
Place chickpeas in a large bowl.
Add the remaining other ingredients except for the dressing.
Whisk ingredients together in a measuring cup.
Pour over salad ingredients.
Toss together, cover and refrigerate.
- If using dried chickpeas, soak them overnight before cooking them; once cooked, you may want to remove the skins by running the cooked chickpeas under cold water. Use your fingers to remove the skins.
- For canned chickpeas, drain and rinse the chickpeas in a colander to remove the aquafaba or save the aquafaba in a separate container for another recipe.
- I use a vegetable chopper to expedite the chopping process and make all the vegetable uniform in shape.
- The salad flavor enhances over time, so refrigerating it for an hour or so is recommended before serving.
- Serve as a side dish or a main salad.
- I make this salad and enjoy it all week long for a quick and easy lunch.
- Or, serve as an entree salad with grilled tofu or tempeh. I also like to add quinoa, barley, farro, or brown rice.
Serving: 12g | Calories: 117kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 101mg | Potassium: 246mg | Fiber: 5g | Sugar: 4g | Vitamin A: 267IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg