Vegan Chickpea Salad with Mediterranean

This easy, tasty vegan chickpea salad is full of Mediterranean flavor from tomatoes, cucumber, kalamata olives and seasoned with fresh herbs.

Course Main Dish, Salad, Side Dish

Cuisine Mediterranean

Prep Time 15

Total Time 15

Servings people as main dish (or 6-8 as side dish)

Calories 270kcal

1 cup fresh chopped herbs I use a mix of dill, parsley, and chives
1 small shallot or part of red onion about 2 tbsp. finely minced (or can sub with 1/4 cup sliced green onion)
2 cups cherry tomatoes halved or quartered if large
1 cucumber quartered lengthwise and then sliced about 1 1/2 cups, I prefer pickling or English cucumbers
15 ounce can chickpeas drained and rinsed
1 cup kalamata olives
2 carrots peeled and chopped, about 1/2 cup
1 cup chopped cabbage red or green is fine
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoon salt
1 teaspoon pepper
2 teaspoons minced garlic jarred pre-minced is fine

Add all ingredients to a large bowl or container
Stir to toss and evenly distribute all ingredients. Taste and adjust salt and pepper level to preference. Salad will keep in a tightly sealing container in the refrigerator for up to 4 days.

Salad will keep for up to 4 days in a tightly sealed container in the refrigerator. The purple cabbage will start to discolor the chickpeas after 3-4 hours so if you care about the presentation, wait to add the cabbage until just before serving or use green cabbage instead.
For best results, if omitting any ingredients, add more of another or substitute with another vegetable with similar consistency (i.e. if omitting cucumber, you can sub with bell pepper or zucchini).