Happy Tuesday friends. I had every intention of getting this recipe posted yesterday and well, life happened. Poppy has been teething lately and really won’t let me out of her sight if she is awake. As much as I love her snuggles, she is making it difficult to do anything these days. 🙂 Today’s Mediterranean chickpea salad is a great way to add a little vegetarian dish to your diet and is an easy substitute for chicken salad. This salad could easily be made vegan by simply leaving out the Feta cheese. I love this easy dish paired with toasty bread or in a whole grain wrap. With the new year just upon us, this is one of those healthy options you can whip up at the beginning of the week and have in your fridge throughout.
I love how fresh this Mediterranean chickpea salad is with the baby arugula and the tangy apple cider vinegar dressing. Loaded with sun-dried tomatoes, olives, and feta cheese this is a hearty dish that even your meat-loving friends will be able to get behind. It would be the perfect recipe for a bridal or baby shower now that the spring season is a few weeks away.
Last week I asked for suggestions on my Instagram about blog topic ideas. Almost everyone that answered mentioned more recipes and mom geared content. I am excited to work on that this year for YOU! Recipes are my #1 posts on my blog and it fits nicely into the season of life I am in. I might not have the time to dress up these days but I spend ample enough time in the kitchen to snap a few pics of our favorite eats here and there. 🙂 I am also hoping to bring your more home content this year as we move forward with building our home here in Florida. We are so excited to begin this journey with Toll Brothers and I look forward to all the projects having our own home will bring. For now, I am working on Pinterest boards to combine a cozy, coastal vibe for our house. If only budgets didn’t get in the way! 🙂 🙂
Thank you for continuing to follow along here in this space! Let me know if you try this Mediterranean chickpea salad and what you think!
Ingredients
- DRESSING:
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- SALAD:
- 2 cans of chickpeas drained and rinsed
- 1 cup coarsely chopped arugula (or more!)
- 1/4 fennel bulb, chopped into 1/4-inch pieces
- 1/2 cup diced or crumbled feta cheese
- 1/3 cup thinly-sliced sun-dried tomatoes
- 8 kalamata olives, pitted and chopped (or if you like olives like I like olives, go crazy and use something more like 16 or 20 olives, which you will of course eat as you go along to leave 12-16 in the mixture)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- For dressing: put all dressing ingredients together in a jar. Put lid on, and shake until mixed well.
- For salad: combine the chickpeas, arugula, fennel, feta, sun-dried tomatoes, olives, salt, and pepper. Add dressing and make sure everything is more or less evenly coated.
What a great looking recipe. Perfect for the lazy weekend.
Yes!! It’s so yummy too!!