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Meditteranean Chickpea Salad


This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


Mediterranean chickenpea salad:
28 ounces chickpeas (garbanzo beans)
drained and rinsed, 2 cans
½ small red onion
very finely minced
¼ cup kalamata olives
pitted, chopped
¼ cup parsley leaves
flat, chopped
1 each lemon
zest and juice
2 tablespoons olive oil, extra-virgin
or to taste
1 x salt and black pepper
to taste
Homemade pita chips:
3 whole pita bread
cut into eights and slpit
1 x cumin
groud, to taste
1 x coriander
ground, to taste
1 x paprika
to taste
1 x cayenne pepper
to taste
1 x olive oil
as needed
1 x salt
to taste


Mediterranean Chickpea Salad:

Combine all ingredients in a bowl.

If serving as more of a dip or spread, mash it up until you get the desired consistency.

Homemade Pita Chips:

Preheat oven to 350℉ (180℃).

Toss the pita slices with the spices, to taste (remember that the cayenne pepper is very spicy, so use less than the others).

Toss with enough olive oil to coat.

Bake in the oven for about 5 minutes, or until golden and crispy.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 32425% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 634mg 26%
Total Carbohydrate 17g 17%
Dietary Fiber 10g 39%
Sugars g
Protein 22g
Vitamin A 7% Vitamin C 34%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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