Description
A vibrant, nutrient-dense Mediterranean-style salad that perfectly balances hearty chickpeas with the smoky sweetness of roasted red peppers and the refreshing crunch of English cucumber. This vegetarian dish is ideal for a quick, protein-rich lunch or a sophisticated side. The balsamic vinaigrette ties everything together, allowing flavors to meld beautifully, making it an excellent candidate for meal prep that holds its texture even after being refrigerated for several hours.
Ingredients
1 large English cucumber, diced (about 3 cups)
1.5 cups roasted chickpeas
3 whole roasted red peppers, thinly sliced
0.5 cup fresh parsley, chopped
0.5 cup pickled red onion, chopped
3 tablespoons balsamic vinaigrette
Optional: Crumbled goat cheese or feta for garnish
Instructions
Wash and dry the English cucumber thoroughly before dicing into uniform bite-sized cubes.
Place the diced cucumber, roasted chickpeas, sliced roasted red peppers, parsley, and pickled onion into a large mixing bowl.
Pour the balsamic vinaigrette evenly over the vegetable mixture.
Toss gently with tongs until all ingredients are well combined.
Divide the salad into four serving bowls.
Top with crumbled goat cheese or feta if desired and serve immediately.
Notes
Store the salad in an airtight container in the refrigerator to allow the chickpeas to absorb the vinaigrette. If making ahead, keep the feta or goat cheese separate until just before serving to maintain freshness. You can swap parsley for cilantro for a citrusy twist.
- Prep Time: 15
- Category: Mediterranean Diet
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.25 cups
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg