Light, refreshing, and simple-to-make vegan Mediterranean chickpea salad. Packed with flavor from olives, sundried tomatoes, almond "feta", and a bright lemon dressing. Gluten-free recipe.
Whisk together all of the ingredients for the dressing, and season to taste.
Optional: if you'd like to serve this Mediterranean chickpea salad as a sandwich filling, I recommend gently smashing and roughly chopping the chickpeas before proceeding to the next step.
In a mixing bowl, toss together the dressing with all of the other ingredients except for the almond feta.
Roughly chop or crumble the almond feta and fold it in. Serve at room temperature or cold. Leftovers will keep in the fridge for up to a week.
Notes
This recipe has a higher ratio of other-stuff-to-chickpeas than many chickpea salad recipes do, which is basically due to my personal preference. You can easily double the amount of chickpeas and it will still come out well and be a little bit more filling.The 10-minute prep time listed does not include time to make the almond feta. You can feel free to omit the almond feta if you don't want to prepare it.Nutrition facts exclude the almond feta. Separate nutrition information is available on that recipe page :)