Description
A refreshing chickpea salad with tomatoes, olives, and a zesty dressing.
Ingredients
Scale
- 15 oz chickpeas, drained
- 2 medium tomatoes, diced
- 1 cup Kalamata olives, pitted
- 1/2 regular cucumber or 1 English cucumber, chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried dill
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Rinse the chickpeas thoroughly under cold water and drain well. Allow them to sit in a colander briefly so excess moisture can drain.
- Dice the tomatoes and chop the cucumber into bite-sized pieces. Add them to a large mixing bowl together with the chickpeas and Kalamata olives.
- Finely mince the garlic and add it to the bowl.
- Drizzle the olive oil over the salad ingredients. Sprinkle in oregano, smoked paprika, dill, red pepper flakes, salt, and pepper.
- Gently toss everything together until evenly combined and coated with the olive oil and herbs.
- Let the salad rest for about 10 minutes before serving to allow the flavors to develop. Taste and adjust seasoning if needed.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- It pairs well with grilled meats or can be served as a light meal on its own.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg