Vegan Mediterranean Chickpea Salad

12 Jan 2024

5 MINS

Serves 2-4 people

INGREDIENTS
400g canned chickpeas, drained and rinsed
200g cherry tomatoes, halved
1 cucumber, diced
1 red onion, finely chopped
1 red pepper, diced
100g Kalamata olives, pitted and sliced
100g cucumber, diced
100g vegan feta cheese, crumbled
30g fresh parsley, chopped
30g fresh mint, chopped

For the Dressing:
60ml extra virgin olive oil
30ml red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper, to taste

METHOD

1. If using canned chickpeas, drain and rinse them thoroughly. Set aside

2. In a large salad bowl, combine cherry tomatoes, diced cucumber, red onion, diced red pepper, olives, and vegan feta cheese.

3. Add the drained and rinsed chickpeas to the bowl.

4. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.

5. Pour the dressing over the salad ingredients. Toss everything together until well coated.

6. Cover the salad and refrigerate for at least 30 minutes to allow the flavours to meld.

7. Before serving, toss the salad once more and garnish with fresh parsley and mint.

HANDY TIP

If you're preparing the salad in advance, add the fresh herbs just before serving to maintain their vibrant color and flavor. This salad is perfect for meal prep and can be enjoyed as a light lunch or a refreshing side dish for various occasions. Customize the salad by adding artichoke hearts, roasted red peppers, or sun-dried tomatoes for extra Mediterranean flavours. Serve the salad over a bed of greens such as rocket or spinach for a heartier meal.

Recipe Vegan salad Veganuary