Bright and flavorful, this Mediterranean Chickpea Salad Recipe whips up in minutes and is perfect alongside any meal or as a filling meal-prep worthy lunch! Rich roasted bell peppers mingle with lemony sumac, and earthy za’atar, making this salad is anything but bland, and with hard-boiled eggs, this dish packs a good dose of protein too!
How To Make This Chickpea Salad Recipe
- You can use homemade roasted bell peppers, or jarred. I went with jarred in this recipe to keep prep time to a minimum. Simply drain off the oil, gently pat the bell peppers dry, and slice up.
- I like to grate the hard-boiled egg by pushing it through a mesh cooling rack. You can also slice the egg or cut it into wedges, in which case I recommend adding them to the salad after tossing the rest of it in the dressing.
- As this recipe is customizable, you can add more eggs, throw in some feta cheese, toss in some kalamata olives…the sky is the limit!
- Punch up the heat by stirring in some harissa paste, or sprinkling with Aleppo pepper.
- This recipe will last in the fridge for a solid 3-4 days in an air-tight container, making it a perfect meal-prep dish.
Mediterranean Chickpea Salad Recipe
Bright and flavorful, this Mediterranean Chickpea Salad Recipe whips up in minutes and is perfect alongside any meal or as a filling meal-prep-worthy lunch! Rich roasted bell peppers mingle with fresh herbs, lemony sumac, and earthy za'atar, making this salad is anything but bland, and with hard-boiled eggs, this dish packs a good dose of protein too!
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Servings: 4
Calories: 277kcal
Ingredients
- 1 (15 oz) can chickpeas drained and rinsed
- 1 (12 oz) jar roasted bell peppers drained and sliced
- 1 hard-boiled egg chopped or grated
- 3 tablespoons fresh cilantro minced
- 3 tablespoons fresh parsley minced
- 1 tablespoon fresh garlic minced
- 1 teaspoon za'atar
- ½ teaspoon sumac
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- sea salt to taste
- black pepper to taste
Instructions
- In a large bowl, add the chickpeas, bell peppers, egg, cilantro, parsley, garlic, za'atar, and sumac. Add the lemon zest, lemon juice, and olive oil, toss gently to combine and coat everything. Sprinkle with sea salt and pepper, toss once more, and enjoy!
Notes
- You can use homemade roasted bell peppers, or jarred. I went with jarred in this recipe to keep prep time to a minimum. Simply drain off the oil, gently pat the bell peppers dry, and slice up.
- You can grate the hard-boiled egg by pushing it through a mesh cooling rack, or the large holes of a box grater. You can also slice the egg or cut it into wedges, in which case you should add them to the salad after tossing the rest of it in the dressing.
- As this recipe is customizable, you can add more eggs, throw in some feta cheese, toss in some kalamata olives...the sky is the limit!
- Punch up the heat by stirring in some harissa paste, or sprinkling with Aleppo pepper.
- This recipe will last in the fridge for a solid 3-4 days in an air-tight container.
Nutrition
Calories: 277kcal | Carbohydrates: 34g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1190mg | Potassium: 466mg | Fiber: 9g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 4mg
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