This Tangy Greek Chickpea Salad is loaded with tomatoes, cucumbers, bell peppers, onion, olives, and of course, chickpeas. It's topped with a dressing that's as easy to make as shaking a bottle of store bought. You'll have dinner on the table in less than 20 minutes.
Course Main Course, Salad, Side Dish
Cuisine Mediterranean inspired
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6
Calories 239kcal
Author Cindy Newland with Intentionally Eat
Ingredients
1canchickpeas,drained (save the brine for aquafaba)
1canartichokes,drained and chopped
1largecucumber,chopped
1largetomato,chopped
1/2mediumonion,chopped
1/2mediumbell pepper,chopped
1/4cupkalamata olives,pitted and chopped
Viniagrette
1/3cupolive oil
1/4cupapple cider vinegar
1tbspolive brine
1tsporegano
1/4tspsalt
1/4tsppepper
Instructions
Add drained chickpeas and artichokes to a large mixing bowl.
Add chopped cucumber, tomatoes, onion, bell pepper and olives.
In a separate bowl or mason jar, mix olive oil, apple cider vinegar, olive brine, and seasonings.
Pour dressing over salad and toss. You can enjoy immediately or cover and chill in the refrigerator. Leftovers can be kept up to 3 days. Enjoy!
Notes
* Click here for Minimalist Baker's Aquafaba recipes. You will learn how you can use chickpea brine instead of eggs. It will save you fat, cholesterol and calories!** I really like white pepper. If you haven't tried it, it's very peppery yet more subtle than black pepper. I'm not a fan of black pepper and if you aren't either, you might find you like white.