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Nutrition Facts
Serving Size 1 (264g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 266
Calories from Fat 100		(37%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 4.4g	21%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 647mg		26%
Potassium 429mg		12%
Total Carbohydrate 30.5g		10%
	Dietary Fiber 5.7g	22%
	Sugars 2.0g
Protein 12.6g		25%
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Mediterranean Chickpea Salad

Recipe #299973 | 1½ hours | 20 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Brooke the Cook in WI
Apr 22, 2008

We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"

SERVES 4 (change servings and units)

Ingredients

15 ounces chickpeas, rinsed and drained
1 cucumber, finely chopped
1 cup grape tomatoes, halved
1/4 cup sweet onion, finely chopped
1 garlic clove, minced
1 1/2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, chopped
4 ounces mozzarella cheese, cubed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon sea salt
4 cups mixed salad greens (optional)

Directions

1
Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.
2
Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.
3
Cover bowl and refrigerate at least 1 hour to let flavors blend.
4
Serve alone as a side-dish or over a bed of mixed greens.

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Browse similar recipes by category

Course > Main Dish
Course > Salads
Main Ingredient > Vegetables
Main Ingredient > Beans > Chickpeas/Garbanzos
Preparation > Time to Make > < 4 hours
Occasion > Seasonal > Summer
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Chef #494084

On Aug 2, 2009

THis was easy, healthy and good! THe flavor was missing something for me (that I can't quite put my finer on) but since it was so easy and good for you I'll probably make it again. Thanks so much Brooke!!

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From: Mommy Diva

On May 20, 2009

LOVED this dish - made as a main lunch dish with the greens - and then as a side with our grilled meat. Easy and flavorful! Thank you for a great summer salad option! **Made for ZWT5**

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From: Gatorbek

On May 25, 2008

Excellent! Absolutely gorgeous, and very tasty, not to mention healthy! I used half the amount of cheese and it was plenty. (I was out of "good" mozzarella, so I cut up two cheese sticks. Don't tell my kids!!) I was also out of cucumber, which would definitely add a nice cool flavor next time. I added some diced roasted red bell pepper, too. This was the perfect lunch. Thanks, I'll make this again and again!

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From: JackieOhNo!

On May 22, 2008

Really very tasty. I made it exactly as directed except for one change. I used 4 oz. of crumbled goat cheese instead of the mozzarella. I did not serve it over a mixed green salad, because it stands on its own. I will definitely be making this again! Made for PAC Spring 2008.

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