Description
A refreshing, vibrant Mediterranean Garbanzo Bean Salad that captures the essence of coastal health. This protein-rich, plant-based dish combines nutty chickpeas with crisp vegetables like cherry tomatoes and mini cucumbers, all tossed in a bright, tangy vinaigrette. Perfect for a quick, mindful lunch or a meal-prep staple, this no-cook recipe emphasizes fresh ingredients and simple, flavor-forward preparation that is naturally vegan and wholesome.
Ingredients
30 oz canned chickpeas, rinsed and drained
1 pint cherry tomatoes, halved
1 cup mini cucumbers, sliced into rounds
1 cup kalamata olives, pitted
1 cup fresh Italian parsley, finely chopped
1/2 small red onion, finely diced
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 clove fresh garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Instructions
In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, sliced cucumbers, pitted olives, chopped parsley, and diced red onion.
In a separate small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, minced garlic, dried oregano, dried thyme, Dijon mustard, and salt until emulsified.
Pour the dressing over the salad mixture.
Toss everything gently until the ingredients are evenly coated.
Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Substitute white wine vinegar with an equal amount of apple cider vinegar to ensure the recipe is alcohol-free. This salad tastes even better the next day as the vegetables marinate in the dressing. Keep stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg