Mediterranean Chickpea Salad
Chickpea salad with fresh Mediterranean flavors from lemon juice, herbs, fennel, and onion. This is a light salad that just happens to be healthy, too.
Servings: 4 servings
Calories: 78kcal
Ingredients
- 1½ tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped
- 1-2 dashes black pepper
- 1-2 pinches salt (or to taste)
- 1 can chickpeas (14 ounces - rinsed and drained)* (400 grams can)
- ½ medium fennel (thinly sliced)
- ¼ cup chopped onion (white or yellow)
*You can also use dried chickpeas, be sure to soak at least 8 hours before using and cook in water before adding to the recipe.
Instructions
- In a medium bowl whisk together the lemon juice, oil, parsley, pepper and salt, add the chickpeas, fennel, and onion stir gently to combine well. Cover with plastic wrap and refrigerate for 2 hours or up to 24 hours before serving. Enjoy!
Notes
Can you use dried chickpeas?
Yes, but it adds a few more steps. First, you will need to soak the chickpeas for at least eight hours. Drain then cook them until tender.How to store the chickpea salad
This is a great make-ahead salad and will keep for four to five days in the refrigerator.What else can you add to the Mediterranean Salad?
There are quite a few things you can add. Artichoke hearts, sundried tomatoes, and olives would all be good in it. You can also add crumbled feta cheese or some finely grated Parmesan cheese.Nutrition
Calories: 78kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 113mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg