Mediterranean Salad

4.75 from 12 votes

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

Course: Salad

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 117kcal

Author: Kathy Carmichael

Ingredients

Mediterranean Salad

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

Dressing

Juice and zest of 2 lemons
2 tablespoons red wine vinegar
2 teaspoons maple syrup

Instructions

Salad

Rinse and drain chickpeas.
Place chickpeas in a large bowl.
Add the remaining other ingredients except for the dressing.

Dressing

Whisk ingredients together in a measuring cup.
Pour over salad ingredients.
Toss together, cover and refrigerate.

Serving

Serve as a side salad and entree, or put the salad in a wrap for a sandwich.

Notes

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.

Nutrition