Mediterranean Chickpea Salad

Mediterranean Chickpea Salad
Learn how to make my Mediterranean Chickpea Salad. Easy, nutritious, delicious and vegan! This is a recipe that I demonstrated, along with my Sun-dried Tomato Basil Breadsticks (picture on right) for the Makeover My Heart cooking workshop held February 4, 2012 at the Radisson Hotel in Utica, NY. It's a favorite of mine that can be prepared quickly using ingredients that I usually have on hand. Feel free to make substitutions. For example, if you don't have green onions on hand, substitute a little chopped fresh onion and so on.


Yield: 2-4 servings
  • 1 can Chickpeas (1 lb. 3oz.)
  • 1 cup Diced fresh tomatoes
  • ¼ cup Chopped parsley
  • ¼ cup Chopped green onion
  • 3 Tablespoons Olive oil
  • 2 Tablespoons Lemon juice
  • 1 Tablespoon Red Wine Vinegar
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Pepper
  • ½ teaspoon Crushed dry mint, or 1 teaspoon, fresh chopped


  1. Drain chickpeas, rinse if desired. Place in mixing bowl.
  2. Add remaining ingredients and toss gently.

Happy Salad Making!

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