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Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Catalina T
Serve this Mediterranean inspired Chickpea Salad for lunch, barbecues or dinner parties. It's delicious, super healthy and so simple to make!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 8 Servings
Calories 188 kcal

Ingredients
 
 

  • 3 x 420gm/15oz tins of chickpeas (rinsed & drained) (NOTE 1)
  • 2 medium tomatoes (chopped into small cubes) (NOTE 2)
  • ½ medium red onion (chopped finely)
  • ½ cup finely chopped flat-leaf parsley (NOTE 3)
  • ½ cup rehydrated or cooked couscous (NOTE 4)

FOR THE DRESSING

  • 2 cloves garlic (minced finely)
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp cracked pepper

Instructions
 

  • Prepare the couscous as per the instructions on its packet. Rinse and drain the chickpeas in cold water and transfer them into a large bowl. In the same bowl add in the tomatoes, onions, garlic, parsley and couscous. Mix well but gently to combine.
    cutting veggies
  • For the dressing - In a small bowl add the lemon juice, olive oil, garlic, sugar, salt and pepper, stir until the sugar and salt dissolves. Taste the dressing and adjust the seasoning to your liking, for extra zest add more lemon juice. Pour the dressing over the chickpea salad and stir gently to combine.
    cutting veggies

Notes

(NOTE 1) Canned chickpeas - Rinse the chickpeas thoroughly in cold water, make sure to drain out as much water as possible as you don't want any remaining water to dilute the salad dressing.
(NOTE 2) Tomatoes - If you are planning to serve the salad at a function use firm tomatoes as they produce less water and won't make the salad go mushy. If using ripe tomato, it's best to scoop the seeds out and discard them before chopping. 
(NOTE 3) Flat-leaf parsley is also known as Italian or Continental parsley. You can also use Curly parsley.
(NOTE 4) CousCous - I used San Remo's couscous which is simple to prepare. The couscous needs to sit in boiling water for approximately 5 minutes then it needs to be fluffed up with a fork. Instructions on how to prepare couscous should be written on its packet.
A Third-Party Application calculated the calories and nutritional information, so this is an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Leftovers can be stored in the fridge in a sealed container for up to 3 days.

Nutrition

Serving: 1ServingCalories: 188kcalCarbohydrates: 30gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 156mgPotassium: 379mgFiber: 8gSugar: 6gVitamin A: 597IUVitamin C: 13mgCalcium: 57mgIron: 3mg