Hearty Mediterranean chickpea salad recipe makes a wonderful midday meal.
The combination of flavours in this Mediterranean chickpea salad range from the sweet fresh cherry tomatoes and red bell pepper, to the mildly salty black olives, and savoury sundried tomatoes. Topped with a lemon vinaigrette to make the flavours pop. It's a wonderful and filling lunch.
The chickpeas add 'meat' to this salad along with loads of fibre, of course. You can choose to use canned chickpeas, or dried; however the dried chickpeas will need to be cooked first to soften.
The calorie count below doesn't count the dressing as it is a separate recipe on its own. The vinaigrette you choose to use may differ.
TIP: A lovely addition or garnish to this salad is crumbled feta cheese.
(Makes 4 servings)
2, 540ml cans chickpeas, drained and rinsed
1/2 cup black olives, sliced
1/4 cup sundried tomatoes, diced
1 medium red bell pepper, diced
2 cups cherry tomatoes, halved
1/4 medium red onion, diced
1/4 cup fresh parsley, finely chopped
lemon vinaigrette (or your preferred vinaigrette)
In a large salad bowl, add all the ingredients and lightly toss to mix. Pour the lemon vinaigrette dressing over the salad and toss again to evenly coat.
Serve immediately, or store in an airtight container in the refrigerator for 4 or 5 days.
Nutritional Information Per Serving (without dressing):
total calories = 244 | total fat = 6.06g | saturated fat = 0.65g | cholesterol = 0mg | sodium = 420.44mg | net carbohydrates = 24.73g | dietary fibre = 11.1g | sugars = 9.63g | protein = 10.76g