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Mediterranean chickpea salad offers a light, adaptable meal

Here‘s a light meal that you can change with the addition of seasonal greens, such as spinach, kale, arugula or frisee. This recipe yields four 2-cup portions.

Mediterranean Chickpea SaladIngredients

6 ounces “spring mix” lettuce

4 ounces romaine lettuce, chopped

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1 1/2 cup cucumbers, sliced like half moons

2 cups fresh diced tomatoes

1 1/2 cup canned garbanzo beans, rinsed and drained

2 ounces feta cheese, crumbled

1/4 cup fresh red onions, julienne sliced

6 tablespoons Greek feta vinaigrette


Mix lettuces and herbs together. Place all vegetables, except onions, in a bowl and toss gently with the dressing. Garnish with feta cheese and onions.

Nutritional information per 2-cup serving

242 calories

10 grams protein

26 grams carbohydrates

12 grams total fat

14 milligrams cholesterol

804 milligrams sodium

summer coverThis recipe comes from Morrison Healthcare, food service provider for Upstate Medical University and appears in the summer 2015 issue of Upstate Health magazine.