It’s hot outside, like really hot and there are some days where turning on the oven is not an option. Don’t worry, with this Mediterranean Chickpea Salad, you don’t have to. Just throw a bunch of fresh ingredients into the bowl, toss, and dinner is ready.
These summer ingredients are easy to find and they taste amazing, especially the cucumbers and tomatoes. I am a huge fan of big main course salads and this is one that can stand alone. Sure, you could add some grilled chicken if you want, but keeping it plant based is okay too.
You should try and have a big main course salad at least once a week to start — more if you can get the family on board. It gets tougher for us to do this as sports starts. Salads don’t make good leftovers and it’s not exactly something you can make ahead, unless you are super organized.
If you want to make this ahead, just add all of the ingredients in a bowl, or in individual containers and pack the dressing in separate little containers. Then you can eat it on the go, or for the one or two outliers who have practice or activities late.
You probably see that little bowl of tzatziki on the side there. You can get that recipe here. I typically make this for me and my son, we’re really the only ones who crave tzatziki in my family.
There aren’t a lot of rules when it comes to making this Mediterranean Chickpea Salad, so if you don’t have spinach, you could use romaine, or whatever bagged salad you have in the fridge.
As you can see, I swapped my regular kalamata olives for black olives, because that’s what I had – no worries!
The point is, make it your own — here’s how I make it!
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Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is full of flavor and healthy vegetables for a perfect plant based meal.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
For the Salad:
4 cups baby spinach
2 cups grape or cherry tomatoes, sliced in half
1 cup chopped cucumber
1, 15 ounce can chickpeas, drained and rinsed
1 small red onion, sliced thin
1/2 cup crumbled feta cheese
1/4 cup kalamata or black olives
For the dressing:
3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon dijon mustard
1 teaspoon granulated sugar or honey
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
Instructions
Add all of the salad ingredients in a large bowl for serving.
Add of the dressing ingredients to a glass jar or container, cover and shake until combined — pour dressing over salad immediately before serving.
- Prep Time: 10 minutes