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Not all salads need lettuce! January of any year is the time to stock your fridge with every kind of lettuce you can get your hands on. But as inventive as you try to be, it does get hard to switch up the salad game every day. Break away from the monotony! This mediterranean chickpea salad is a light, refreshing, protein packed snack perfect for noshing! And guess what? There isn’t any boring lettuce in sight!
Why Chickpeas?
Now, I grew up with chickpeas in a few dishes, and I will be honest, I hated them! They were always mushy and lifeless, and I did not get what purpose they served. But here I am in my 20’s, and they are trendy! Who knew? Now I get it. They are so versatile, and if prepared well, like anything else, they can be totally cravable. Crisp them up, use them as salad toppings, make veggie patties, and helloooo, hummus!
But chickpeas are not just for making that super awesome dip I’m addicted to. They are actually so good for you. They are a pretty low calorie food at just 46 calories per ounce, and that ounce is packed with nutrients. Iron, manganese, fiber, folate, you name it!
They are also a great source of plant protein! Are you going vegan or cutting back on meat? Add chickpeas to your diet! Plus, the protein and fiber work together to keep you full longer. Curb those cravings to help stick to your New Year’s diet!
Chickpeas are also a great aid in controlling blood sugar and help digestion. The natural protein and fiber help slow carb absorption to prevent blood sugar spikes, and the help create healthy bacteria in your gut!
Mediterranean Chickpea Salad
Now it is time to pack all of those health benefits into one delicious dish! I love this dish because it requires literally no cooking. Just chop, mix, rest, then serve!
Begin by chopping a few veggies into equal size pieces (about a 1/3 inch chop). First, chop about 1/2 cup of a persian or seedless cucumber, 2-3 roma tomatoes that have been seeded, and about 1/3 cup of red onion. Also, mince up about 1/4 cup of flat leaf parsley. Add these to a large mixing or salad bowl. Next, let’s mix in the remaining ingredients, including the seasoning.
- 1 15.5oz can of garbanzo beans/chickpeas, drained
- Juice of 1/2 lemon (2-3 tbsp)
- 2 tbsp olive oil
- 1/2 tbsp zaatar seasoning
- 2 tsp smoked paprika
- salt and pepper to taste
Finally, stir to combine. I recommend letting this all sit in the fridge for at least 15-20 minutes to give the flavors time to blend. You can serve this cold or room temperature. I suggest serving with warm pita, or over a bowl of mixed greens, but honestly this is good on its own with a spoon and no judgement.
Want More Veggie Loaded Sides?
- Italian Roasted Vegetables
- Loaded Brussel Sprouts With Chili Honey
- Roasted Parmesan Broccoli
- Broccoli Cheddar Casserole
- Lemon Caesar Asparagus
- Sweet Potato Fries
Mediterranean Chickpea Salad
Ingredients
- 15.5 oz can of garbanzo beans drained and rinsed
- ½ cup persian cucumber chopped
- 2-3 roma tomatoes seeded and chopped (about 1/2 cup)
- ⅓ cup red onion diced
- ¼ cup chopped parsley
- juice of ½ lemon 2-3 tbsp
- 2 tbsp olive oil
- ½ tbsp zaatar
- 2 tsp smoked paprika
- salt and pepper to taste
Instructions
- In a large bowl, mix together all ingredients. Add salt and pepper to taste.
- Let sit in refrigerator for at least 15 minutes to allow flavors to blend.
- Serve chilled or room temperature with warm pita, over a bed of lettuce, or as a side.
