Mediterranean Chickpea Salad

mediterranean chickpea salad

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This recipe started as a mashup of a niçoise salad and a chickpea salad from Solo Suppers. I didn’t have all the ingredients for either recipe, so I compromised by using elements of both. I incorporated the tuna recommended from the chickpea salad for some additional protein, but you really don’t even need it. With the chickpeas and egg, it’s plenty filling already. If you choose to add the tuna, though, the salad tastes best at room temperature on the day it’s made.

I’m using raw onion in this salad, but don’t let that scare you away. To cut its bite, just soak your chopped onion in cold water for a few minutes. Drain, and you have onion mild enough to garnish your salad even if you’re not a big onion fan. Of course, feel free to skip it.

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Mediterranean Chickpea Salad

Yield: 2 salads

Calories per serving: 579

Fat per serving: 26 g

Carbs per serving: 53 g

Protein per serving: 42 g

Mediterranean Chickpea Salad

This late summer salad is hearty and filling.


  • 4 tsp olive oil
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper
  • ¼ cup fresh basil, plus more for garnish
  • ¼ of a medium red or sweet onion, chopped
  • 1 cup fresh green beans, cut into 1-inch pieces, blanched if necessary
  • 1 large tomato
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 oz crumbled feta cheese
  • 1-2 hard-boiled eggs, optional
  • 1 5-oz can tuna packed in olive oil, optional


  1. Make the dressing: Combine the oil, vinegar, mustard, and salt and pepper in a large bowl. Whisk until emulsified. Taste and adjust the seasoning if necessary.
  2. Chiffonade the basil and add it to the dressing.
  3. Chop the onion and place in a small bowl. Cover with cold water and set aside for about five minutes to help it mellow out. Drain well and add to the dressing.
  4. Drain and rinse the chickpeas, and add them to the dressing.
  5. Add the green beans to the dressing.
  6. Dice the tomato, reserving two wedges. Add the diced tomato to the dressing and toss. If you have time, let the salad rest in the fridge for a few hours.
  7. Make the hard-boiled eggs, if using: Place one or two eggs in a saucepan and cover with cold water by at least an inch. Heat uncovered over medium-high. When the water just begins to boil. Cover the pot, turn off the heat and let sit for about 9 minutes. Remove the egg(s) with a slotted spoon and plunge into a bowl of ice water. Crack the shells by rolling the eggs on the counter and peel off the shells. Slice into halves or wedges.
  8. Divide the bean mixture between two plates. Top each with half the tuna, one ounce of feta cheese, and one egg if using. Garnish with a reserved tomato wedge and additional basil.

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