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Mediterranean Chickpea Salad

Whether you’re a vegan, vegetarian or just fancy something meat-free, this is the perfect meal for a light lunch or dinner. The chickpeas bulk out the salad with a high-protein source and will keep you full for hours. This recipe also comes topped with a delicious lemon parsley vinaigrette.


For the salad:

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/2 medium cucumber, chopped
  • 1/2 bell pepper, chopped
  • 1/2 cup cherry tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup chopped kalamata olives
  • 1/4 cup crumbled feta
  • Sea salt
  • Freshly ground black pepper

For the vinaigrette:

  • 4 tbsp extra-virgin olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp freshly chopped parsley
  • 1/4 tsp red pepper flakes
  • Sea salt
  • Freshly ground black pepper

Yields 2 servings


  • In a large bowl toss together chickpeas, cucumber, bell pepper, tomatoes, red onion, olives, and feta. Season with salt and pepper.
  • In a small bowl, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Cover top with clingfilm and shake until emulsified, then season with salt and pepper.
  • Dress salad with vinaigrette, serve and enjoy!
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