Middle Eastern Chickpea Salad with Microgreens — Fresh, Flavorful & Nutritious
Middle Eastern Chickpea Salad Recipe with Microgreens
Looking for a healthy, vibrant, and flavor-packed salad? This Middle Eastern Chickpea Salad with microgreens is the perfect dish. It’s simple to prepare, full of plant-based protein, and bursting with fresh, zesty flavors. Ideal as a light lunch or a side to grilled dishes, this salad is both nourishing and delicious.
🥗 Ingredients
| Ingredient | Amount |
|---|---|
| Chickpeas (canned, drained) | 1 can (400–425 g) |
| Cherry tomatoes | 1 cup, halved |
| Cucumber | ½ medium, diced |
| Red bell pepper | ½, diced |
| Red onion | ¼ small, finely chopped |
| Kalamata olives (optional) | 2–3 tbsp, sliced |
| Feta cheese (optional) | 2–3 tbsp, crumbled |
| Microgreens | 1 to 1½ cups |
| Fresh parsley | 2 tbsp, chopped |
| Dressing: | |
| Olive oil | 3 tbsp |
| Red wine vinegar or lemon juice | 1½ tbsp |
| Dijon mustard | 1 tsp |
| Garlic | 1 clove, minced |
| Salt & black pepper | To taste |
👨🍳 Instructions
- Drain and rinse the chickpeas. Prep all vegetables and herbs.
- Whisk together all dressing ingredients in a small bowl until well combined.
- In a large salad bowl, combine chickpeas, tomatoes, cucumber, bell pepper, onion, olives, parsley, and feta (if using).
- Pour the dressing over the salad and toss to coat everything evenly.
- Gently fold in the microgreens just before serving for optimal texture.
- Let the salad sit for 10–20 minutes to allow the flavors to meld. Adjust seasoning if needed.
💡 Tips & Variations
- Make it vegan: Omit the feta or use plant-based cheese.
- Add protein: Top with grilled chicken, shrimp, or tofu.
- Crunchy twist: Sprinkle with toasted seeds or chopped nuts.
- Spice it up: Try a dash of za’atar, sumac, or Aleppo pepper.
- Storage: Best eaten fresh, but can be stored up to 2 days in the fridge.