15-Minute Mediterranean Chickpea Salad
, 15 min + 30–60 min (optional chill), 4 servings
A bright, protein-packed salad of chickpeas, fresh vegetables, herbs and a tangy vinaigrette; meal-prep friendly.
| 240 g chickpeas (drained and dried) | Combine chickpeas, tomatoes, onion, cucumber, feta & parsley | Pour vinaigrette over salad, toss to combine | Chill 30–60 min (optional), then serve |
| 150 g cherry tomatoes, cubed | |||
| 1/2 large red onion, chopped | |||
| 150 g English cucumber, cubed | |||
| 60 g vegan feta cheese | |||
| 15 g fresh parsley, chopped (stems removed) | |||
| 60 ml extra virgin olive oil | Whisk oil, vinegar, juice, mustard, salt & pepper | ||
| 1 tablespoon balsamic vinegar | |||
| 2 teaspoons lemon or lime juice | |||
| 1 teaspoon Dijon mustard | |||
| 1/2 teaspoon sea salt | |||
| 1/4 teaspoon ground black pepper |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.