Mediterranean Garbanzo Bean Salad
A vibrant, plant-forward salad that brings the sunshine of the Mediterranean to your table. This refreshing, no-cook dish features hearty chickpeas, crisp cucumbers, sweet cherry tomatoes, and salty kalamata olives, all tossed in a bright, acidic dressing. It is a perfect, effortless meal that comes together in minutes, making it ideal for busy weeknights, potlucks, or a healthy lunch option. Simple, wholesome, and incredibly versatile, this salad is a true pantry-staple hero.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings 1x
- Category: Dinner
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
30 oz canned chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1 cup mini cucumbers, sliced into half-moons
1 cup kalamata olives, pitted and halved
1/2 cup red onion, finely diced
1 cup fresh Italian parsley, chopped
1/3 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste
Instructions
In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumbers, kalamata olives, red onion, and parsley.
In a small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, oregano, salt, and pepper until emulsified.
Pour the dressing over the salad base.
Toss gently until well combined.
Serve immediately or let it chill in the refrigerator for 30 minutes to allow flavors to meld.
Notes
Substitute apple cider vinegar for white wine vinegar to maintain an alcohol-free profile. For extra creaminess, try adding crumbled feta cheese. Store leftovers in an airtight container for up to 3 days. Adjust the amount of red onion to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/mediterranean-garbanzo-bean-salad/