Sun-Dried Tomato Chickpea Salad Recipe – Easy Mediterranean Delight

Last Updated on 2 months by Neha Deshmukh

Sun-Dried Tomato Chickpea Salad Recipe – Easy Mediterranean Delight

Hey everyone! I’m so excited to share this vibrant Sun-Dried Tomato Chickpea Salad with you. It’s become a total staple in my kitchen – quick to throw together, bursting with flavor, and seriously satisfying. I first made this when I was craving something light and fresh, but still packed a punch. It’s inspired by Mediterranean flavors, but trust me, it pairs beautifully with Indian meals too! It’s perfect as a side, a light lunch, or even scooped up with pita bread or some crispy papadums.

Why You’ll Love This Recipe

This salad is a winner for so many reasons! It’s incredibly easy to make, needing just about 5 minutes of actual work. The flavors are amazing – the tangy sun-dried tomatoes, bright lemon juice, and fresh herbs all come together beautifully. Plus, it’s healthy, packed with protein and fiber, and totally customizable. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 38 oz (approximately 850g) canned chickpeas (two 19 oz cans)
• 1 red pepper
• 0.5 large red onion
• 2 Lebanese cucumbers
• 2 garlic cloves
• 0.5 cup chopped parsley
• 6 sun-dried tomatoes in oil
• 2 tbsp lemon juice
• 0.25 cup olive oil (about 60ml)
• 2-3 tbsp water
• 0.5 tsp kosher salt
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this salad.

Sun-Dried Tomatoes: Types & Oil Considerations

Sun-dried tomatoes come in two main types: oil-packed and dry-packed. I highly recommend oil-packed for this recipe. The oil they’re packed in is incredibly flavorful and adds so much to the vinaigrette. Don’t toss that oil! It’s liquid gold. You can use it in other salads, for dipping bread, or even for sautéing veggies.

Chickpeas: Canned vs. Home-Cooked

Canned chickpeas are a lifesaver for quick meals, and they work perfectly here. Just make sure to drain and rinse them well (more on that in the FAQs!). If you prefer to cook your chickpeas from scratch, that’s fantastic too! About 1.5 cups of cooked chickpeas will do the trick.

Olive Oil: Choosing the Right Variety

A good quality extra virgin olive oil is key. It doesn’t have to be the most expensive, but look for one with a fruity aroma. The flavor of the olive oil really shines through in the vinaigrette.

Lemon Juice: Fresh vs. Bottled

Freshly squeezed lemon juice is always best, if you have the time. It just has a brighter, more vibrant flavor. But in a pinch, bottled lemon juice will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the vinaigrette. In a blender, combine the sun-dried tomatoes (with a little of their oil!), lemon juice, olive oil, water, salt, and pepper. Blend until smooth and creamy.
2. Now, in a large bowl, add the drained and rinsed chickpeas, diced red pepper, finely chopped red onion, crushed garlic, and chopped parsley.
3. Pour that gorgeous sun-dried tomato vinaigrette over the salad and give it a good mix. Make sure everything is nicely coated.
4. This is the important part: let the salad sit at room temperature for at least an hour. This allows all the flavors to meld together beautifully. Trust me, it makes a huge difference!
5. Just before serving, fold in the diced cucumbers. This keeps them nice and crisp.
6. Give it one final taste and adjust the seasoning with more salt or pepper if needed.

Expert Tips

• Don’t skimp on the resting time! It really allows the flavors to develop.
• For a more intense flavor, you can marinate the red onion in a little lemon juice for 10 minutes before adding it to the salad.
• If the vinaigrette is too thick, add a little more water, one tablespoon at a time, until it reaches your desired consistency.

Variations

This salad is so versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This salad is also naturally gluten-free.
• Spice Level Adjustment (Adding Chili Flakes): My friend, Priya, loves to add a pinch of red chili flakes to the vinaigrette for a little kick.
• Mediterranean vs. Indian Spice Blend Adaptation: While this is a Mediterranean-inspired salad, you could easily add a pinch of chaat masala or cumin powder to the vinaigrette for an Indian twist. My mom actually suggested that – she loves experimenting!

Serving Suggestions

This salad is amazing on its own, but it also pairs well with so many things!

• Serve it alongside grilled chicken or fish.
• Enjoy it with pita bread or naan for dipping.
• It’s a fantastic side dish for Indian curries and rice.
• Pack it for a picnic or potluck (see storage instructions below).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cucumbers might get a little softer over time, but the salad will still taste delicious.

FAQs

What is the best way to drain and rinse the chickpeas for this salad?

I like to drain the chickpeas in a colander and then rinse them under cold water for about 30 seconds. You can even gently rub them with your hands to remove the outer skins – this makes them even smoother, but it’s totally optional!

Can I make this salad ahead of time? If so, how long will it keep?

Yes, you can definitely make it ahead! I recommend making the vinaigrette and chopping the vegetables separately. Then, combine everything (except the cucumbers) a few hours before serving and let it marinate. Add the cucumbers just before serving to keep them crisp. It will keep well in the fridge for up to 3 days.

Can I use fresh tomatoes instead of sun-dried tomatoes?

You can, but it won’t be quite the same. Fresh tomatoes have a lot more water content, so the vinaigrette won’t be as concentrated. If you do use fresh tomatoes, make sure to remove the seeds and dice them finely.

What other herbs can I use in place of parsley?

Cilantro, mint, or dill would all be delicious substitutes for parsley.

Is this salad suitable for a potluck or picnic? How should it be transported?

Absolutely! It’s perfect for potlucks and picnics. Just transport it in an airtight container and keep it chilled until serving. You might want to add the cucumbers right before you arrive to prevent them from getting soggy.