This quick salad with mint is delightful, filling and packed with flavor. The combination of plant-based protein, veggies, fresh mint leaves and the lovely tangy dressing is perfect for summer!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: Salad with mint
Servings: 4
Calories: 212kcal
Author: Katia
Ingredients
Salad with mint
2 cans(400 gr/14oz each)chickpeas, rinsed and drained
1 cup(230 grams)roasted peppers, chopped
1 cup(130 grams)cucumber, diced
½ cup(10 grams)mint leaves, chopped (plus a few small leaves to garnish)
⅓ cupfeta, crumbled (plus a bit more to serve if you like)
Dressing
2Tbspextra virgin olive oil
2Tbsplemon juice
1small garlic, minced or grated
½tsphoney
½tspDijon mustard
¼ scanttspfine salt, plus more to taste
⅛tspground black pepper or 10 twists of cracked pepper
Instructions
In a large bowl, combined chickpeas, cucumber, peppers, feta and mint leaves.
In a small bowl, place all the ingredients for the dressing and whisk until well combined. Aternatively, place them in a jar with a lid and shake vigourusly untill emulsified.
Pour the dress over the salad and toss until combined. Taste and adjust according to your taste making sure you get a balance of flavors you like.
Serve cold or at room temperature, garnished with extra crumbled feta and small mint leaves.
Notes
Make ahead: If you make this salad ahead of time, I recommend adding the mint leaves and the crumbled feta at the last minute.Storage: it keeps in the fridge in an airtight container for up to 3-4 days.Nutrition facts:Please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving.