This Mediterranean Chickpea Salad is full of freshness from fresh and dried herbs and made even better with the fresh lemon and lime dressing.

I’ll begin by saying “Please make this salad” as soon as possible, here’s why.

• Easy to make
• Freshness in every spoonful
• Fantastic meal prep option for lunch
• Good on its own but even better when served with meat of your choice
• Budget friendly (winner!)
• Healthy salad option

It’s always nice to have a good salad recipe on hand that you can always go back to when you feel like having a delicious salad. Not just and salad, a salad that would stand our above the rest, a salad that people will actually love and enjoy to eat, a delicious salad like this one. This salad used basic salad ingredients like cucumber and tomato but there’s one special ingredient that made this stand out, toasted spices chickpeas. Let’s talk about that and why you should try it.

Toasted Spiced Chickpeas

Chickpeas on its own (right out of the can) can be use as is for salad, but there’s really not much taste in it. Canned chickpeas and kind of bland and using it as is for salad is kind of boring, it wouldn’t make the salad stand out. But adding few extra step to put some seasoning on it and few minutes to toast it will make it taste great. Trust me, you’ll never use a plain chickpeas out from the can when you try this. It’s flavorful and it enhances the nutty taste of chickpeas. I like it kind of spicy, but you can have it mild too. I toasted 1 can of chickpeas but I did not use all of it for the salad. In fact I have quite a lot of spare, but I was not worried at all because there’s plenty of ways to consume it.

How to use leftover toasted chickpeas

• Toasted spiced chickpeas can be eaten on its own, it’s a healthy item to snack on.
• You can also use it to make Hummus. I would taste wonderful because it has been flavored already.
• You can use it to make Falafel
• You can use it as add-on filling for wraps, burrito and gyros

Variations you can make from this salad

This salad is great to serve with chopped lettuce to add more crunch, or a mix in of Couscous r Quinoa or Cauliflower Rice. This salad can be served as is, or with meat like grilled chicken (my favorite), and when you do, drizzle the extra salad dressing on top of the chicken or use some of the salad dressing to marinate the chicken. It’s is good, the flavor was amazing!

This is a simple and flexible recipe. Don’t get too hang up with the measurement, you can easily increase or decrease the vegetable and make extra dressing if needed. Trust me, you will want to make more once you tried it. I was hooked, I had been making this for lunch at work and my friends love it too. Let’s get started!

Ingredients:

• 1 Can Toasted Spiced Chickpeas. Get the full recipe HERE 
• 1/2 Small Cucumber
• 1/2 cup Cherry Tomato or Vine Tomato (diced)
• 2 tbsp Kalamata Olives
• 3 tbsp Fresh Cilantro – chopped
• 1/4 cup Feta Cheese
• 1 Large Avocado – sliced
• 1/2 cup cooked Couscous or Quinoa
• Choice of Lettuce, Spinach, Mixed Greens

Salad Dressing:

• 4 tbsp Olive Oil
• 1/2 Lime Juice
• 1/2 Lemon Juice 
• 1/2 tsp Salt
• 1 tsp dried Oregano
• 2 tsp Honey 
• 1/2 tsp Dijon mustard 

Instructions:

1. Make the Toasted Spiced Chickpeas: This spiced chickpeas deserves a post on its own. Get the full recipe HERE 
2. Cook the Couscous or Quinoa as per package instructions. Set aside while you make the salad.
3. Make the Salad Dressing: In a small glass (I used a mason jar) add Olive Oil, Lime and Lemon juice, salt, Oregano, honey and mustard. Cover the bottle and shake. Let sit at least 15 minutes to allow the salt to dissolve. Taste and adjust seasoning as desired.
4. Make the Salad: In a large bowl, mix Cucumber, Tomato, Kalamata Olive, Couscous or Quinoa (if using) and toasted Chickpeas. Toss to combine.
5. Serve: Arrange lettuce in a plate (if using) then transfer the salad. Pour salad dressing and toss to combine. Chill in the refrigerator at least 30 minutes this will allow the vegetable to absorb the dressing. Alternatively, you can also serve the dressing on the side instead of mixing it in. Garnish with Feta cheese, Cilantro, then add sliced Avocado. Sprinkle with some black pepper and salt.
   • When using Avocado, slice it up when you are ready to serve the salad as it browns easily.

My Recipe Video Collection

What’s New? Moutable

Today I am featuring my Moutable, or Mediterranean Egg Plant Dip. I’ve made this years ago and I thought It’s time to update it with some new photo and additional information and tips. This dip is easy to make, skip the mayonnaise and make this one instead. This was made from roasted eggplant, tahini paste, olive oil and some herbs and spices. Simple and yet delicious, and kind of “healthy-ish”. Give it a try.

Related Posts:

• Grilled Brussels Sprouts Skewers
• Meat Free Monday: Curried Roasted Cauliflower
• Baked Parmesan Asparagus Fries
• Small Batch Brussels Sprouts Quinoa Salad
• Meat Free Monday: White Beans and Grilled Vegetable Salad
• Meat Free Monday: Garlic-Roasted Brussels Sprouts
• Broccoli and Brussels Sprouts Shrimp Stir Fry

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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