Mediterranean Chickpea Salad

This Mediterranean chickpea salad replaces a full side dish, saving you lots of time while keeping the stomach flat and happy. Everyone loves preparing this salad, and that’s for a reason. 
If you have been looking for the quickest and healthiest side dish to make for dinner, then you should try this one!

I would say that this salad goes more in the side dishes category, so if you are preparing salmon, chicken kabobs, or any other main dish, this salad would perfectly complement it. It takes 15 minutes to put together, and it’s extremely inexpensive. 
Here are a couple of reasons why everyone loves this chickpea salad.

Why is this chickpea salad so good?

  • It’s light and lemony, which makes it perfect for the hot summer days
  • It’s the Mediterranean which means it keeps your belly flat 😉 
  • Even dough it’s a salad, the chickpeas replace a full side dish, wow! 

What ingredients are in this Mediterranean chickpea salad?

  • Pan – Fried chickpeas
  • Tomato
  • Cucumber
  • Onion
  • Corn
  • Feta cheese
  • Lemon

 How to pan-fry the chickpeas?

1. Open the can of the chickpeas and take out the desired amount and drain them in a strainer. Pat the chickpeas until they are dry with a paper towel and then leave them to air dry for a couple of minutes.  
2. Put one pan over medium heat and add oil to it. Then season, the chickpeas with Vegeta (vegetable seasoning). 
3. Add the chickpeas in and pan fry them, while mixing every 2.3 minutes and until they get golden brown and crunchy on the outside. Add some cayenne pepper right before taking them out of the heat.

How to store this chickpea salad?

  • If the dressing is already in the salad, it will stay fresh for a couple of hours, covered with lid or plastic wrap in the fridge. 
  • If all the ingredients are in a separate bowl and the dressing is not poured over, it will stay fresh up to 1 day.
mediterranean roasted chickpea salad

 You would also love to try:

Cucumber Tomato Avocado Salad
Egg Salad – Mediterranean Style
Healthy Lemon Potato Salad [no mayonnaise]

AuthoremilijaDifficultyBeginner

Crunchy pan-fried chickpeas, mixed with tomato, cucumber, corn, and onion, topped with some delicious sour dressing on top.

Yields2 Servings
Prep Time7 minsCook Time8 minsTotal Time15 mins

 1 cup canned chickpeas
 1 tomato
 1 cucumber
 1 slice feta cheese
 2 tbsp parsley
 ½ onion
 1 tbsp lemon juice
 1 tsp salt
 1 tbsp olive oil
 1 tsp vegeta

1

Add the chickpea in a bowl and pat dry them with a paper towel.

2

In a pan add olive oil over medium heat and add the chickpeas in. Once the chickpeas start frying mix them with a wooden spoon every 2-3 minutes.
Fry the chickpeas anywhere from 7-10minutes, or until they get golden brown.

3

In another bowl cut the tomato and to cucumber in small pieces like the picture.
Do the same with the onion.

4

Add the parsley and the chickpeas in the bowl with the rest of the veggies and mix everything together.

5

For the dressing add: salt, lemon, and olive oil in a small bowl mix in and pour over the salad before serving.

Ingredients

 1 cup canned chickpeas
 1 tomato
 1 cucumber
 1 slice feta cheese
 2 tbsp parsley
 ½ onion
 1 tbsp lemon juice
 1 tsp salt
 1 tbsp olive oil
 1 tsp vegeta

Directions

1

Add the chickpea in a bowl and pat dry them with a paper towel.

2

In a pan add olive oil over medium heat and add the chickpeas in. Once the chickpeas start frying mix them with a wooden spoon every 2-3 minutes.
Fry the chickpeas anywhere from 7-10minutes, or until they get golden brown.

3

In another bowl cut the tomato and to cucumber in small pieces like the picture.
Do the same with the onion.

4

Add the parsley and the chickpeas in the bowl with the rest of the veggies and mix everything together.

5

For the dressing add: salt, lemon, and olive oil in a small bowl mix in and pour over the salad before serving.

Mediterranean roasted chickpea salad
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