Low-Sodium Mediterranean Chickpea Salad with Lemon Vinaigrette
A refreshing Mediterranean salad featuring chickpeas, cucumber, and tomatoes tossed in a bright low-sodium lemon vinaigrette. This Mediterranean vegetarian recipe (low sodium), ready in about 15 minutes, pairs canned chickpeas, cucumber, and cherry tomatoes for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp black pepper
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Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
- Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 minced garlic clove, and 1/2 tsp black pepper until well emulsified.
- Step 3: Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated. Chill in the refrigerator for 15 minutes before serving to let flavors meld.
