Craving a dish that's not just a salad, but a flavor explosion? Get ready to transport your taste buds to the sun-drenched shores of the Mediterranean with this incredibly simple yet mind-blowingly delicious Chickpea Salad with Olives and Walnuts. In just 10 minutes, you'll create a nutritious, protein-packed meal that's so addictive, you'll want to make it every single day. Forget boring salads – this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 cups canned chickpeas, rinsed and drained
- 1/2 cup black olives, sliced
- 1/2 cup walnuts, chopped
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse the canned chickpeas thoroughly under cold running water to remove excess sodium and starch. Pat them dry with a clean kitchen towel or paper towels to ensure the salad doesn't become watery.
- Finely dice the red onion into small, uniform pieces. For a milder flavor, you can soak the diced onion in cold water for 5 minutes and then drain before adding to the salad.
- Roughly chop the walnuts into smaller pieces. For enhanced flavor, lightly toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning.
- Slice the black olives into thin rings, removing any pits if they are not already pitted.
- In a large mixing bowl, combine the chickpeas, sliced olives, chopped walnuts, and diced red onion.
- In a small separate bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper to create a simple dressing.
- Pour the dressing over the chickpea mixture and gently toss to ensure all ingredients are evenly coated.
- For best flavor, let the salad sit at room temperature for 10-15 minutes to allow the ingredients to marinate and flavors to meld together.
- Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- Chickpea Preparation is Key: Always rinse canned chickpeas thoroughly to remove excess sodium and ensure a clean, fresh taste.
- Toasting Tip: Lightly toast your walnuts before adding them to the salad. This simple step intensifies their nutty flavor and adds a delightful crunch.
- Flavor Infusion: Let the salad sit for 10-15 minutes before serving. This allows the ingredients to marinate and develop a more complex flavor profile.
- Customization Options: Feel free to add fresh herbs like parsley or mint for an extra burst of freshness.
- Storage Hack: This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
- Serving Suggestion: For an extra gourmet touch, serve on a bed of mixed greens or with a dollop of creamy hummus on the side.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 25g
Protein: 11g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 0mg
