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Mediterranean Chickpea Salad

A bright and fresh chickpea salad loaded with Mediterranean flavors – artichokes, tomatoes, olives, feta, and herbs in a simple oregano vinaigrette.

Ingredients

Scale
  • 2 tablespoons olive oil.
  • 2 tablespoons red wine vinegar.
  • 1 teaspoon dried oregano.
  • 1/2 teaspoon kosher salt.
  • 1/4 teaspoon black pepper.
  • 2 (15 oz) cans chickpeas.
  • 12 oz marinated artichoke hearts.
  • 1 pint cherry tomatoes, halved.
  • 2 Persian cucumbers, sliced.
  • 2/3 cup Kalamata olives, halved.
  • 4 scallions, sliced.
  • 2 tablespoons fresh mint.
  • 6 oz feta cheese, crumbled.

Instructions

  1. Whisk olive oil, vinegar, oregano, salt and pepper in large bowl.
  2. Add chickpeas, artichokes, tomatoes, cucumbers, olives, scallions and mint. Toss to coat.
  3. Add feta, toss gently. Season to taste with salt and pepper.

Notes

Keeps 5 days refrigerated.
Serve cold or room temperature.
Can omit feta for vegan version.

  • Author: Chef Stella

Nutrition

  • Calories: 316
  • Fat: 18 g
  • Carbohydrates: 29 g
  • Protein: 12 g