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mediterranean chickpea salad for summer

Mediterranean Chickpea Salad

A chickpea salad built from the actual Mediterranean pantry, roasted red pepper, artichoke hearts, and sun-dried tomato, with a lemon dressing finished with reserved sun-dried tomato oil. Ready in 15 minutes.
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Prep Time 15 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Ingredients Method Notes

Ingredients
  

The Salad:
  • 2 15 oz cans chickpeas, drained and rinsed
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion diced small
  • 1 cup jarred roasted red peppers drained and chopped
  • 1 cup water-packed artichoke hearts drained, patted dry, and quartered
  • 1/3 cup oil-packed sun-dried tomatoes drained and chopped
  • 1/4 cup fresh basil chopped
The Dressing:
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp reserved sun-dried tomato oil
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Drain and rinse the chickpeas, then spread them on a paper towel-lined tray and pat them completely dry.
  2. Dice the cucumber, tomato, and red onion. Soak the diced red onion in cold water for 5 minutes, then drain well. Chop the roasted red pepper, quarter and pat dry the artichoke hearts, chop the sun-dried tomatoes, and chop the basil.
  3. In a small bowl, whisk together the olive oil, lemon juice, reserved sun-dried tomato oil, minced garlic, salt, and pepper until fully combined and slightly thickened.
  4. In a large bowl, combine the dried chickpeas, cucumber, tomato, drained red onion, roasted red pepper, artichoke hearts, sun-dried tomatoes, and basil. Pour the dressing over the top and toss until everything is coated.
  5. Let the salad sit for 10 minutes at room temperature before serving, or refrigerate if making ahead.

Notes

Look for water-packed artichoke hearts rather than marinated, and oil-packed sun-dried tomatoes rather than dry-bagged. Both make a real difference in texture and flavor.
Store in an airtight container in the fridge for up to 4 days. Drain any excess liquid before serving leftovers.
This recipe is naturally vegan and gluten free as written.