Mediterranean Chickpea Salad

Wednesday, February 12, 2020 : February 12, 2020

0 comments


A quick, filling meal doesn't get any easier than this Mediterranean Chickpea Salad. This was inspired by one of our favorite side dishes, Israeli Salad. My version is beefed up with protein and fiber packed marinated chickpeas and served simply with grilled pita bread. It's an incredibly flexible and forgiving recipe, so it's perfect for everything from meal prep to a potluck salad or weeknight side dish.

A quick, filling meal doesn't get any easier than this Mediterranean Chickpea Salad. This was inspired by one of our favorite side dishes, Israeli Salad. My version is beefed up with protein and fiber packed marinated chickpeas and served simply with grilled pita bread. It's an incredibly flexible and forgiving recipe, so it's perfect for everything from meal prep to a potluck salad or weeknight side dish.



Mediterranean Chickpea Salad , .


4.9 ★★★★★ | A quick, filling meal doesn't get any easier than this Mediterranean Chickpea Salad. This was inspired by one of our favorite side dishes, Israeli Salad. My version is beefed up with protein and fiber packed marinated chickpeas and served simply with grilled pita bread. It's an incredibly flexible and forgiving recipe, so it's perfect for everything from meal prep to a potluck salad or weeknight side dish.

Total Time: 20 Minutes,Servings: 4 Servings



Ingredients :
  • 2 15-oz cans chickpeas
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1/2 tsp sea or kosher salt
  • 2 large tomatoes, diced to 1/2"
  • 4 persian cucumbers, diced to 1/2"
  • 1 yellow bell peper, diced to 1/2"
  • 1/2 medium red onion, diced to 1/2"
  • 1/2 cup minced fresh parsley
  • 1/2 cup minced fresh mint
  • 1/2 tsp pepper



Instructions :
  • Drain the chick peas, transfer to a strainer, then rinse under cool running water until the water runs clean from the strainer.
  • In a large bowl, combine the chickpeas with the lemon juice, olive oil, paprika, and salt. Stir to combine. Cover the bowl and transfer to the fridge. Marinate at least 15 minutes and up to an hour.
  • While the chickpeas marinate, dice the vegetables and chop the fresh herbs.
  • Add the tomatoes, cucumbers, bell pepper, onion, mint, and parsley to the marinated chickpeas and toss to combine. Taste for seasoning and add additional salt, pepper, or lemon juice if needed until the flavor pops.
  • Serve immediately with fresh pita. If time permits, chill for 30 minutes, then serve. Store leftovers in the fridge in a sealed container for up to 3 days.



Copyright: Tasty Making Tekno

Comment 424 / Based On 424 Total User

Rated 4.9 / Based On 424 Customer Reviews

Share this Article
< Previous Article
Next Article >

0 comments :

Copyright © 2019 RecipeBlog - All Rights Reserved
Design by Ginastel.com