Mediterranean Chickpea Salad
Mediterranean Chickpea Salad is a salad recipe ready in 10 min. It makes 4 servings, each 210 kcal with 8 g protein. Beginner level, 12 ingredients, and it keeps for work lunches.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 10 mintotal
- Beginnerlevel
- 210kcal a serving
- 8 gprotein
What is Mediterranean Chickpea Salad
A chickpea salad with cucumber, pepper, tomatoes, red onion, feta and parsley in a lemon dressing. A main, a side, or a wrap filling.
- Salads · Vegetarian
- Knife basics
- Work lunch
How to make Mediterranean Chickpea Salad
Tips from the cook
- These are side-dish servings: as a main, count two per person.
- Add olives, avocado or baby spinach. Red wine vinegar and mustard in the dressing give it a different taste.
- Stuff it into pitas, wraps or sandwiches.
Step by step with timers, in your shopping list in one tap.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
It doesn't go soggy: keeps up to 4 days in the fridge, good for meal prep.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Mediterranean Chickpea Salad substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Red onion2 options
- Spring onion (white part), thin use 2 spring onions per 1/4 red onion
Milder; still allium.
- Leave out leave out (optional salad garnish only)
Feta2 options
- Dairy-free feta (tofu-based) 1:1
Still contains soy.
- Firm tofu marinated in lemon, oregano and salt 1:1
Not for melting.
Still contains soy.
Chilli flakes2 options
- Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
- Sweet paprika for colour same amount
No heat.
Serve it with
- Salmon
- Chicken
- Bread
