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If you’re looking for a delicious and nutritious meal, this easy Middle Eastern Chickpea Salad is just the thing! It’s packed with fresh ingredients like tomatoes, cucumbers, red onion, and fresh mint. It’s all tossed in a simple homemade lemon dressing and a sprinkle of za’atar seasoning to finish things off. The range of flavors come together in the most beautiful way proving the simple things are often the best things. Truly, eating healthy has never felt like less of a chore.
We love that the chickpeas provide a good source of protein and fiber. For this recipe, we’ve used canned chickpeas for convenience, but you’re welcome to cook your own if you have the time. If you’re serving this salad as a main dish and want to bump up the protein even more, grilled chicken is a very tasty addition. Want to add a bit of creaminess? Throw in some feta cheese! That’s one of the best things about this dish, it’s so versatile. Feel free to make adjustments based on what you have on hand or your family’s preferences.
This salad makes a wonderful plant-based lunch option, especially because you can prep a big bowl of it ahead of time and then be set for the week. It’s delicious paired with some pita and hummus. I find myself opening the fridge and sneaking a spoonful whenever I’m in the kitchen. As far as snacks go, it’s one I can feel pretty great about! Whether it’s the main event or served as a stunning side dish, this Middle Eastern Chickpea Salad is sure to satisfy.
Middle Eastern Chickpea Salad
Yield(s): Serves 4
15m prep time
1h inactive
you're making mealtime meaningful.
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 4 medium tomatoes, diced
- 1 large poblano pepper, or other mild pepper, diced
- Half a red onion, diced
- ½ English cucumber, diced
- 1 tablespoon za’atar seasoning
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 2 tablespoons fresh mint, chopped
- Salt and pepper to taste
Preparation
- In a small bowl, whisk together the za’atar, lemon juice, vinegar, salt, and pepper until combined.
- In a large bowl, combine the chickpeas, tomatoes, pepper, red onion, and cucumber. Pour the dressing over the salad and toss until evenly incorporated.
- Place in the fridge and allow the dressing to absorb for 30 minutes before serving.
Recipe adapted from sixhungryfeet.com/