Mediterranean Chickpea Salad

Whether you’re a vegan, vegetarian or just fancy something meat-free, this is the perfect meal for a light lunch or dinner. The chickpeas bulk out the salad with a high-protein source and will keep you full for hours. This recipe also comes topped with a delicious lemon parsley vinaigrette.

INGREDIENTS

For the salad:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 medium cucumber, chopped
• 1/2 bell pepper, chopped
• 1/2 cup cherry tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1/4 cup chopped kalamata olives
• 1/4 cup crumbled feta
• Sea salt
• Freshly ground black pepper

For the vinaigrette:

• 4 tbsp extra-virgin olive oil
  
• 3 tbsp white wine vinegar
  
• 1 tbsp fresh lemon juice
  
• 1 tbsp freshly chopped parsley
  
• 1/4 tsp red pepper flakes
  
• Sea salt
  
• Freshly ground black pepper
  

Yields 2 servings

DIRECTIONS

• In a large bowl toss together chickpeas, cucumber, bell pepper, tomatoes, red onion, olives, and feta. Season with salt and pepper.
  
• In a small bowl, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Cover top with clingfilm and shake until emulsified, then season with salt and pepper.
  
• Dress salad with vinaigrette, serve and enjoy!