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MediterraneanVeganhigh fibrelunchmeal prep

Mediterranean Chickpea Salad

Chickpeas, crunchy cucumber, peppers, tomatoes and olives in a sharp lemon-oregano dressing. A vegan lunch with 13 g fibre that gets better after a night in the fridge.

Prep
15 min
Cook
0 min
Serves
3
Level
easy
Log this meal Cooking mode
Bowl of chickpea salad with carrot, celery, onion and parsley

Photo: Cajsa Lilliehook (Flickr) · CC BY-SA 2.0

Method

  1. 1

    Soak the diced red onion in the vinegar with a pinch of salt for 10 minutes to soften its bite.

    10 min
  2. 2

    Meanwhile, pat the chickpeas dry and prepare the cucumber, tomatoes, pepper, olives and herbs.

  3. 3

    Whisk the olive oil, lemon juice, Dijon, oregano and plenty of black pepper into the onion and vinegar.

  4. 4

    Toss everything together in a large bowl until well coated. Taste and add salt — chickpeas need it.

  5. 5

    Eat straight away or pack into jars; it keeps 4 days chilled and the chickpeas soak up the dressing as it sits. Add the herbs on the day if you want them bright.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Mediterranean Chickpea Salad Recipe | Vegan Chickpea Salad!

    The Mediterranean Dish · YouTube

  • Mediterranean Chickpea Salad

    The Stay At Home Chef · YouTube

Substitutions

  • Not vegan? Crumble in 100 g feta for a Greek-style salad (+5 g protein per serving).
  • More protein: add 200 g shelled edamame or a tin of cannellini beans, or serve with a grilled chicken breast.
  • Make it a full meal by spooning it over 150 g cooked quinoa or bulgur wheat.

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