Mediterranean chickpea salad is full of vitamins and protein that can be a good light dinner or lunch. It is ideal for a summer meal, where we do not feel like eating something fresh, tasty, and wholesome but not hot.
How to choose the best ingredients for Mediterranean chickpea salad
Chickpeas: I like to prepare chickpeas for hummus or salads because I know what I eat, and they have no preservatives. In addition, I have one interesting trick, thanks to which our digestive system will better absorb it. However, I use canned chickpeas when I don’t have time and want to prepare something healthy quickly.
Tomatoes: I recommend these small cherry or baby plum because they look nice and do not fall apart when mixing. However, if you don’t have it, you can use regular large tomatoes, only finely chopped.
Cucumber: I recommend cucumber salad so that it does not have thick skin; it will be tastier. I also recommend not peeling the skin but washing it well; it looks better in a salad and stays fresh longer.
Parsley: Parsley is present in my kitchen almost daily, and I like it very much. It gives spiciness and expressiveness to dishes and makes us add less salt. I was hoping you could choose the best fresh and not wavy version because, in my opinion, the wavy parsley version is more suitable for decoration than eating. Moreover, my taste buds don’t like it at all.
Onion: Red onions are ideal for salads because they are sweeter and more delicate than the usual brown or white ones. So it’s essential in this salad. Only replace it if you like the spicy taste of onions.
Black olives: Black olives can be hollowed out here, which is even more recommended because it will be easier to cut them in half.
Feta: Feta is a long topic; which one to choose? I generally like Greek salad cheeses because they are perfect and give the taste ideally.
Tips and tricks for Mediterranean chickpea salad
- If you cook chickpeas yourself, soak them, preferably for 12 hours. Adding half a teaspoon of baking soda to soak it will be more absorbable for the digestive system, and you will not have any surprises ;).
- Water in which you soak the chickpeas, rinse the chickpeas thoroughly and pour fresh water over them.
- To get 400 g of chickpeas after cooking, you must soak about 180 g.
Mediterranean chickpea salad
- 400 g cooked or canned chickpeas
- 300 g small tomatoes can be baby plum tomatoes or cherry tomatoes
- 1/2 pieces salad cucumber
- 1/2 bunch parsley
- 1/2 piece red onion
- 20 pieces black olives
- 100 g feta
- 2 tbsp olive oil
- 1 tbsp wine vinegar or apple cider vinegar
- juice of 1/2 lemon
- 2 cloves of garlic
- salt and pepper to taste
- Wash all vegetables thoroughly. Cut the tomatoes into quarters, cut the cucumber lengthwise, and do not try to peel the quarters. Then the cucumber will keep its firmness longer.
- Wash the parsley well and remove only the youngest sprigs. We chop very finely.
- Peel the onions, cut them in half, and cut them into feathers.
- Drain the olives from the excess brine and cut lengthwise in half.
- Fete crumble or cut into cubes, and it's up to you.
- We put everything into a bowl.
- To prepare the dressing.
- Pour the olive oil, a teaspoon of vinegar, and the juice of half a lemon into the jar.
- Peel the garlic and squeeze through the press or finely chop (if we use a press, we can also finely chop the remains that were left in the press and put it in the dressing)
- Close the jar and shake vigorously so that the ingredients are well combined.
- Season the salad with salt and pepper to taste.