Best Mediterranean Chickpea Cucumber And Tomato Salad Recipes

MEDITERRANEAN CUCUMBER TOMATO SALAD

Mediterranean Cucumber Tomato Salad image

Here's a fun twist on the classic Mediterranean cucumber tomato salad recipe, featuring feta cheese, chickpeas & arugula. How to make Mediterranean salad with leafy greens (or without)!

Provided by Alyssia Sheikh

Categories Lunch & Dinner Salad Side Dish

Time 10m

Number Of Ingredients 11

Ingredients

2 cups arugula (roughly chopped (optional))
15 oz can chickpeas, drained & rinsed ((1¾ cup cooked chickpeas))
1 cup English cucumber (chopped)
1 cup cherry tomatoes (quartered/halved)
¼ cup red onion (sliced thinly)
½ cup crumbled feta
¼ tsp oregano
½ tsp salt (to taste)
cracked black pepper (to taste)
drizzle extra-virgin olive oil
drizzle red wine vinegar

Steps:

Add all salad ingredients to a large bowl and mix well to combine.
Drizzle with oil and vinegar, seasoning to taste. Toss to coat.
Serve and enjoy!
Store in an airtight container in the fridge for 5-7 days.
Yields 5 cups of salad.

Nutrition Facts : ServingSize 1 cup, Calories 143 kcal, Sugar 4 g, Fat 7 g, Carbohydrate 17 g, Fiber 4 g, Protein 7 g

CHICKPEA SALAD

Chickpea Salad image

This healthy, summer Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you're grilling!

Provided by Gina

Categories Lunch Salad Side Dish

Time 10m

Number Of Ingredients 8

Ingredients

2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)

Steps:

Combine all the ingredients together and toss well.

Nutrition Facts : ServingSize 1 generous cup, Calories 182 kcal, Carbohydrate 29 g, Protein 6 g, Fat 5 g, SaturatedFat 0.5 g, Cholesterol 29 mg, Sodium 464 mg, Fiber 6 g, Sugar 2 g

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Mediterranean Zucchini and Chickpea Salad image

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g