This healthy Mediterranean chickpea salad is the perfect side dish for grilled meat, chicken or fish. It’s high in fiber and protein. And, with its flavorful blend of seasonings, it needs no dressing, making it lower in calories than traditional salads.

This salad is also my favorite go-to recipe when I need to make a potluck dish. Its colorful blend of vegetables makes an impressive presentation.

I like to pick fresh vegetables from the garden to make this salad. However, when I make it off-season and buy the ingredients at the grocery store, I try to find seedless, mini-cucumbers. I typically use three in this recipe, in place of the half-cucumber listed in the recipe. I also look for a package of cherry tomato medley, which has a variety of colors. However, once the cherry tomatoes and cucumbers are ready to harvest in the garden, I prefer using them. The same goes for the basil leaves. Fresh from the garden is always more delicious and nutritious.

This salad goes together pretty quickly. Once the feta cheese and seasonings are added, I refrigerate it for at least an hour before serving.

Leftover salad? Simply add some tuna or cooked chicken to it for the perfect healthy lunch or light dinner.

Mediterranean Chickpea Salad

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Ingredients Method

Ingredients

  

• 1 14 oz. can organic chickpeas, strained and rinsed
• 1/2 organic cucumber sliced
• 1 organic avocado chopped
• 1 cup organic cherry tomatoes halved
• 1/2 cup kalamata olives pitted and halved (optional)
• 1/4 cup organic fresh basil leaves chopped
• 1/2 cup Athenos tomato basil crumbled feta cheese
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder

Method

 

1. In a large bowl, combine the chickpeas, cucumber, avocado cherry tomatoes, basil leaves, and olives and toss to combine.
2. Add chopped basil, feta cheese and additional seasonings; toss again until everything is well coated, taste and season with additional salt and pepper as needed.

Enjoy!