Mediterranean Chickpea Salad

Name: Mediterranean Chickpea Salad
Prep time: 25 min
Yield: 4
Ingredients: 800 g Chickpeas (canned); 100 g sun-dried tomatoes; 200 g artichoke hearts; 80 g red onion; 100 g Kalamata olives; 120 g feta cheese; 60 ml olive oil; 30 ml red wine vinegar; 10 g garlic; 5 g oregano; 4 g salt; 2 g pepper

Hearty chickpea salad with sun-dried tomatoes, artichoke hearts, and a tangy vinaigrette. Great as a side or light lunch.

Total: 25 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 12 g
Fat: 22 g
Carbs: 36 g

Ingredients

for 4 servings

Chickpeas (canned)800 g
sun-dried tomatoes100 g
artichoke hearts200 g
red onion80 g
Kalamata olives100 g
feta cheese120 g
olive oil60 ml
red wine vinegar30 ml
garlic10 g
oregano5 g
salt4 g
pepper2 g

Method

5 steps

Drain and rinse the chickpeas thoroughly.
Chop the sun-dried tomatoes, artichoke hearts, red onion, and garlic into bite-sized pieces.
In a large bowl, combine the chickpeas, chopped vegetables, artichoke hearts, olives, and crumbled feta cheese.
In a small jar, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
Pour the dressing over the salad and toss well to combine before serving.