This mediterranean inspired chickpea salad is like a party in your mouth! It's got a healthy combination of protein, carbs, fibre and fats which makes it a great dinner dish too. Carry it in your lunchbox or serve it as a side with some pita and hummus - this bowl will disappear in minutes. Ready in 15 minutes if you already have cooked chickpeas at hand.
Whisk together all the ingredients for the dressing and set aside. This dressing can be made ahead and stored in the refrigerator.
Add the chickpeas, onions, cucumber, bell peppers, tomatoes, celery, both the olives, capers, and parsley to a large bowl.
Drizzle the prepared dressing all over the salad ingredients and toss well together. Crumble feta over the salad and refrigerate for a couple of hours before serving. Refrigerating the salad for a few hours help meld the flavors together and gives the chickpeas time to soak up the dressing.
Feel free to use either canned chickpeas or cook them from scratch. The process to cook chickpeas is detailed in the post above.
This salad can be eaten as a complete meal since it has the chickpeas as protein with an assortment of vegetables.
Adding celery with leaves, adds an extra crunch as well as more fibre to the salad.
This mediterranean quinoa salad can be made vegan if you leave the feta out. If leaving the feta out, increase the amount of salt in the recipe