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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Recipe by Caolina Vallejo Course: Lunch, Dinner, SidesCuisine: Mediterranean, Meal Prep, Quik, Vegan, Dairy Free, Gluten FreeDifficulty: Easy


Cooking timeminutes


Total time




  • •2x 15oz. (425g) cans chickpeas, drained
    •1 lemon, juice only
    •2 tbsp. olive oil
    •1tsp. paprika
    •2 tomatoes, finely diced
    •½ cucumber, finely diced
    •1 yellow bell pepper, finely diced
    •1/2 red onion, finely diced
    •1/2 cup (15g) fresh parsley, finely chopped
    •1/2 cup (15g) fresh mint, finely chopped


  • Place drained and rinsed chickpeas in a large bowl and combine with lemon juice, olive oil, and paprika. Cover, and transfer to the fridge to marinate while you dice the vegetables and herbs.
    Add the diced vegetables and chopped herbs to the chickpeas, season with salt and pepper, and mix well. Add more lemon juice if required.
    Serve on its own, with pita, or as a side with fish and meats. Store leftovers in the fridge in an airtight container for up to 3 days.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories293
  • % Daily Value *
  • Total Fat 10g 16%
    • Total Carbohydrate 40g 14%
      • Protein 12g 24%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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