Mediterranean-esque Chickpea Salad Recipe

5 from 1 vote
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Prep Time 10 mins
Cook Time 1 min
Total Time 1 hr 10 mins
Course Salads Recipes
Servings 4 servings
Calories 300 kcal

Ingredients
  

Salad:

  • 3 cans drained and rinsed chickpeas
  • 1 can drained and squeezed artichoke hearts, chopped
  • 1 small red onion, sliced thin
  • Handful fresh parsley, chopped
  • 1 or 2 Roma/paste tomatoes diced

Dressing:

  • 1 T lemon juice
  • 3 T red wine vinegar
  • 1/4 cup olive oil
  • 1/4 tsp salt or to taste
  • 1/2 tsp dried oregano
  • Black pepper to taste

Instructions
 

  • Mix dressing first so it can meld.
  • Taste and modify as desired.
  • Combine salad ingredients and toss with dressing.
  • Chill/marinate in the fridge for a few hours before serving.

Notes

  • Would be great with cucumber! I’d cut into spears and slice to make quarter-coins. Garnish with a bit more of that fresh parsley and feel free to use fresh oregano if your garden has it.

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