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Mediterraner Kichererbsen Salat | Bake to the roots

Mediterranean Chickpea Salad

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:00
  • Total Time: 00:40
  • Yield: 1 1x
  • Category: Salad
  • Cuisine: International


Summertime is BBQ season. This Mediterranean Chickpea Salad is the perfect side dish for your next bbq session!



For the salad:
1 can (14 oz. /400g) chickpeas, rinsed & drained
2 bell peppers (red, yellow, or orange), diced
1/2 cucumber, diced
1 small red onion, chopped
1/2 bunch flat-leaf parsley, chopped
some spring onions in rings
several lime wedges

For the dressing:
3 tbsp. olive oil
3 tbsp. white balsamic vinegar
23 garlic cloves, minced
1 tsp. dried oregano
salt, pepper


1. Add the chickpeas from the can to a sieve, rinse with water, and let drain. Wash and dry the bell peppers, cut in half, and remove the insides, then cut into small dices. Wash and dry the cucumber and cut into small dices as well. Peel the onion and chop finely. Wash and dry the parsley and chop coarsely. Mix everything in a bowl and set aside.

2. For the dressing mix the oil with vinegar, minced garlic, and dried oregano. Season well with salt and pepper. Pour the dressing over the salad and mix to combine. Place in the fridge for about 30 minutes. Sprinkle with some spring onion rings and serve with lime wedges so everyone can season the salad with lime juice.


Enjoy summer!