Ingredients
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon Dijon mustard
1 teaspoon salt
3 cups chickpeas, drained and rinsed
2 cups mixed yellow and red grape tomatoes, halved
½ English cucumber, diced
½ cup pickled onions
½ cup kalamata olives, pitted and halved
½ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh mint, plus whole mint leaves for garnish
Instructions
1-First: in a large bowl, whisk together the olive oil, fresh lemon juice, grated garlic clove, Dijon mustard, salt, and several grinds of pepper to create a zesty dressing. This step blends the flavors and sets the base for your protein-packed salad.
2-Next, add the chickpeas, mixed yellow and red grape tomatoes, diced English cucumber, pickled onions, and kalamata olives, then toss everything gently to coat it evenly.
3-After that, stir in the chopped fresh parsley, dill, and mint to add a burst of herbal freshness. Taste the mixture and adjust the seasoning as needed for your preferred balance.
4-Finally, garnish with whole mint leaves and serve right away for the best flavors in this quick protein-packed meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥫 Stores well in an airtight container in the refrigerator for up to four days.
🌿 To prevent mint from darkening and wilting, add the chopped mint just before serving if making the salad ahead.
🥗 Variations: Substitute different vegetables, add cheese, or serve the salad over chopped romaine lettuce.
- Prep Time: 20 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian, High-Protein
Nutrition
- Serving Size: 1 cup