Mediterranean Chickpea Salad
This chickpea salad is fresh and vibrant! It's made with olive oil, olives, and herbs. This salad is perfect on toasted bread or atop leafy greens.
- 1 15.5 oz can chickpeas (garbanzo beans) drained and rinsed
- 1 clove garlic minced
- ⅓ cup celery diced small
- ¼ cup red onion diced small
- ¼ cup kalamata olives chopped
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
- ¼ cup crumbled feta
- salt and pepper to taste
In a medium bowl, smash chickpeas with a fork until crumbly, and no full chickpeas remain. (This process can be done in a food processor, but be careful not to turn the mixture into a paste.)
Add celery, garlic, red onion, and olives. Stir until well combined. Add in olive oil and lemon juice, mixing until incorporated. Season with salt and pepper. Fold in feta and parsley.
Serve immediately or store in a Tupperware container for up to 5 days.
- Marinated red bell peppers would make a great addition to this salad.
Calories: 139kcalCarbohydrates: 3gProtein: 2gFat: 14gSaturated Fat: 3gCholesterol: 8mgSodium: 244mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 196IUVitamin C: 5mgCalcium: 60mgIron: 1mg
Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Please leave a comment below!