“This quick, no-fuss salad is the perfect light, healthy, plant-powered meal or snack. It’s gluten-free, high in fiber, and kid-friendly! The preparation time is just 15 minutes, making it a quick and convenient option for lunch or a main course with a Mediterranean flair. Created by Jamie Vespa MS, RD, this recipe yields 5 servings, each providing 257 calories.
**Ingredients:**
*Shallot Dressing:*
– 1/4 cup extra-virgin olive oil
– 3 tbsp minced shallots
– 2 tbsp red wine vinegar
– 1 tsp Dijon mustard
– 1/4 tsp each kosher salt and black pepper
*Chickpea Salad:*
– 1 (15-oz.) can chickpeas, rinsed and drained
– 1/2 large English cucumber (or 3 Persian cucumbers), chopped (no need to peel) (about 1 1/2 cups)
– 1 pint cherry tomatoes, halved
– 1 bell pepper (yellow, orange, or red), finely chopped
– 1 (6.5-oz.) jar marinated artichoke hearts, drained and roughly chopped
– 1/2 cup feta cheese, crumbled
– 1/3 cup fresh dill, roughly chopped
– 1/4 tsp each kosher salt and black pepper
**Instructions:**
*Prepare Shallot Dressing:*
In a small jar or bowl, combine olive oil, shallots, red wine vinegar, mustard, salt, and pepper; whisk to combine. Let sit while you prepare the salad.
*Assemble Salad:*
In a large bowl, combine chickpeas, cucumber, tomatoes, bell pepper, artichokes, and fresh dill. Season with salt and pepper; toss to combine. Drizzle dressing over the salad and add feta; toss to combine. Garnish with extra fresh dill if desired.
*Note:* This salad tastes best an hour or two after making it. Letting the flavors really marinate is key!
**Notes:**
– For extra protein, add flaked canned tuna or shredded rotisserie chicken.
**Make-Ahead:**
The veggies can all be sliced and diced up to 2 days ahead. Refrigerate in an airtight container. You can also prepare the dressing 1 to 2 days in advance. Refrigerate in an airtight jar.
**Store:**
Store leftover salad in an airtight storage container in the refrigerator for up to 3 days.
**Nutrition:**
– Serving: 0.75 cup
– Calories: 257 kcal
– Carbohydrates: 19 g
– Protein: 8 g
– Fat: 18 g
– Saturated Fat: 3.5 g
– Sodium: 870 mg
– Fiber: 6 g
– Sugar: 5 g”
#shorts #healthyrecipes #mediterranean #saladrecipe
When I’m stuck in a weekday lunch rut this 15-minute Mediterranean chickpea salad is my go-to it’s filled with colorful crunchy veggies lots of feta cheese artichokes Fresh D and a zesty shallot dressing it lasts for days in the fridge and it’s the perfect make aead grab and go lunch Contender the
Full recipe is on my site give it a try and let me know what you think