Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Featuring: Vanilla Fig Balsamic Vinegar and Blood Orange EVOO


  • 1 14 oz can chickpeas, drained and rinsed
  • 2 cups cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 cup English cucumber, slices
  • 1/2 red onion, thinly sliced
  • 1 cup Tuscan kale, stems removed & chopped
  • 1/3 cup pitted kalamata olives
  • 1/4 cup feta cheese
  • 1/4 cup blood orange extra virgin olive oil
  • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1 1/2 teaspoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
  • 2 Tablespoon lemon juice
  • 2 Tablespoon vanilla fig balsamic vinegar
  • 1/2 teaspoon (each) salt & black pepper
  • 1-2 teaspoon maple syrup (or honey)


Whisk dressing ingredients: in a liquid measuring cup or small bowl, add all of vinaigrette ingredients and whisk together. Set aside.

Assemble salad: In a large salad bowl arrange chopped veggies, chickpeas, olives, feta cheese, and drizzle with dressing. Toss until salad ingredients are evenly coated in vinaigrette. Taste, adjust flavor with additional salt & black pepper if needed, and then serve!

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