Pakistani dishes in Usa

This Mediterranean chickpea salad is a no-cook recipe ready in 15 minutes, packed with crunchy veggies, feta, and a bright lemon dressing! It’s a satisfying plant-based lunch for meal prep or protein-packed side dish.

If you’ve made as many chickpea recipes as I have, you’d think I’d get tired of them. But my love for this ingredient remains strong and I’ve got a new way to use them: in this Mediterranean chickpea salad! Just looking at the ingredient list, you know it’s going to have massive flavor.

There are loads of crunchy veggies, lemon adds brightness, and capers bring a salty pop. My secret ingredient is a can of artichoke hearts, which bring a tangy flavor and texture that bring the whole thing together. This recipe is perfect for anyone eating Mediterranean diet recipes or just trying to eat more vegetables: great for meal prep lunches or a protein-packed side dish!

Why You’ll Love This Recipe

Ok, this recipe is a weekday workhorse, a pot-luck favorite, and a protein-packed easy side all at the same time. Here’s why I love it:

No cooking required. Everything goes into one bowl. Done in 15 minutes.
Meal prep perfection. It keeps beautifully in the fridge for up to 5 days: and the flavors only get better!
High in plant-based protein. Two cans of chickpeas deliver a good amount of protein
Made with healthy whole foods. Olive oil, legumes, fresh herbs, lemon: it’s a textbook Mediterranean diet recipe.

Ingredients For Mediterranean Chickpea Salad

Here’s what makes this Mediterranean chickpea salad work! For the full instructions with quantities, jump to the recipe below.

Chickpeas: The backbone: drain and rinse well for the cleanest flavor.
Artichoke hearts (canned): My secret ingredient! Roughly chopped, they add a meaty, tangy texture that fills out the salad. You can certainly omit and it’s very tasty too.
English cucumber, tomatoes, and shallot: Always use an English cucumber: they’re less watery and have thinner skin and a brighter green color. Substitute red pepper for tomatoes if you like.
Jarred capers: These add a punchy, briny pop; don’t omit them.
Feta cheese: Crumbled throughout for salty, creamy contrast.
Fresh parsley: A big handful. If you have them, add a bit of fresh mint or dill.
Dressing: All you need is lemon juice, lemon zest, extra-virgin olive oil, Dijon mustard, dried oregano, salt, and pepper.

Pro Tips

This salad recipe is so simple! I created it so that it is literally “dump and stir” — you literally just add everything to a bowl and stir it up. Here are a few pro tips:

Let it marinate. This salad is good the moment it’s made, but it’s even better after a few hours or overnight.
Use high-quality feta. Block feta that you crumble yourself (rather than pre-crumbled) gives the salad even better flavor. Greek feta packed in brine is worth it.
Taste before serving. Taste and adjust seasoning as desired, keeping in mind the flavors will intensify over time. But it should have a big pop in flavor when you take the first bite.

Variations & Substitutions

Here are a few notes for changing up ingredients:

Herb variation: This salad is also great with chopped fresh chives, mint, or dill. You can either substitute them for the parsley or add them. Fresh basil is also delicious, but keep in mind it turns brown in the fridge during storage.
Red pepper variation: If you can’t find good tomatoes, use fresh red peppers or diced jarred roasted red peppers.
Other variations: You can omit the artichokes if you’re not a fan. If you’re into olives, you could add Kalamata or Castelvetrano olives (my favorite green variety).

Serving Suggestions

One of the (many) things I love about this Mediterranean chickpea salad is that it’s super versatile, as I’ve already raved about above. Here are some ways I like to serve it:

As a weekday lunch: Scoop it into a container and it’s a healthy lunch that stores for days in the fridge.
As a side dish next to grilled salmon, grilled chicken thighs, or shrimp skewers.
On top of greens: Arugula or butter lettuce make a great base for turning this into a more composed salad.
As part of a mezze spread alongside classic hummus, marinated olives, and warm pita.
As a summer cookout side: It travels well and can sit out for a few hours at room temperature.

Storage

Store this salad airtight in the refrigerator for up to 5 days. The salad actually improves in flavor over a few days. Give it a good stir before serving and adjust seasoning before serving, if desired. I would not recommend freezing this salad because the vegetables become mushy.

Dietary Notes

This Mediterranean chickpea salad recipe is vegetarian, vegan, plant-based, dairy-free, gluten-free, and Mediterranean diet friendly.

Mediterranean Chickpea Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Mediterranean chickpea salad is a no-cook recipe ready in 15 minutes, packed with crunchy veggies, feta, and a bright lemon dressing! It’s a satisfying plant-based lunch for meal prep or protein-packed side dish.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 to 6 1x
Category: Lunch, Salad, Side Dish
Method: No Cook
Cuisine: Mediterranean
Diet: Gluten-Free, Mediterranean Diet, Vegetarian

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
1 shallot, minced
1/2 English cucumber, small diced (1 ½ cups)
1 ½ cups cherry tomatoes, quartered (or 1 diced red pepper)
14-ounce can artichoke hearts, roughly chopped
1 large handful Italian parsley, chopped (or other fresh herbs)
¼ cup capers, drained
½ cup crumbled feta cheese
2 Tbsp lemon juice plus lemon zest
2 Tbsp extra-virgin olive oil
1 Tbsp Dijon mustard
1 teaspoon dried oregano
¾ tsp kosher salt
Freshly ground black pepper

Instructions

Mix all ingredients in a bowl. Serve immediately or store refrigerated for up to 5 days.

Notes

Herb variations: This salad is also great with chopped fresh chives, mint, or dill. Fresh basil is also delicious, but keep in mind it turns brown in the fridge during storage.

Other variations: You can omit the artichokes if you’re not a fan. Adding olives like Kalamata or Castelvetrano olives (my favorite) is also delicious.

from A Couple Cooks https://ift.tt/R5sZ6bx

My easy lemon cake recipe makes bright citrus flavor in a simple sheet cake that requires no mixer and bakes in just 30 minutes. Perfect moist texture with a 2-ingredient lemon glaze!

Easy Lemon Cake recipe on cake server with lemon glaze and lemon slice garnish.

There’s something magical about a good lemon cake (even for a chocolate lover like me). But I usually don’t want to whip up an entire three-tiered layer cake. So with my expertise in simple baking, I decided to create a simple lemon sheet cake instead.

This recipe quickly went on to become my family’s favorite easy dessert! It’s so quick to whip up, and makes a moist cake with a luscious, tender crumb, drizzled with a zingy 2-ingredient lemon glaze.

Why You’ll Love This Lemon Cake

As someone who’s spent years developing recipes, I’ve learned that the best desserts are often the simplest. This lemon cake embodies my philosophy of simple baking that delivers maximum flavor. Layer cakes are great for special occasions, but usually I don’t feel like pulling out the mixer or equipment for icing a cake. So when I’m craving citrus, I make this easy lemon cake! Here’s why I love it:

No mixer required: All you need is a whisk and spatula; no need to drag out fancy equipment.
Sheet cake simplicity: It’s baked in a single 9-inch square pan, and there’s no layering, filling, or assembly required.
Quick prep time: Using melted butter means no waiting for ingredients to come to room temperature!
2-ingredient, 2-minute glaze: The lemon glaze comes together in minutes and has a bright, zingy flavor

5 star reader review

“It is AMAZINGLY Delicious!! I couldn’t wait for it to cool all the way to have a bite! The buttermilk makes it taste homemade with love.” -Diane

Pieces of Lemon Cake on cake server with lemon slices.

In creating this recipe, I was inspired by simple snacking cakes like this Meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Sweet Eats. If you’re looking for a more involved layer cake, this one from expert baker Sally’s Baking Addiction with cream cheese buttercream looks beautiful.

Key Ingredients (And Why They Matter)

This lemon cake is similar to my glazed lemon bread recipe. Both recipes use some of the same flavor secrets to achieve maximum zingy lemon flavor and a light and fluffy texture:

Buttermilk for tenderness: Real buttermilk is the key to quick breads, muffins, and cakes with a tender crumb. After using it in recipes, I’ve seen a big difference in the texture of my baked goods! Don’t be tempted to make a substitution.
Real lemons (zest and juice): Lemon zest adds a zingy flavor to the cake, and lemon juice is used in the icing. Never substitute bottled juice!
Lemon extract for a flavor boost: The final key to lemony baked goods is using lemon extract. Over the years of testing lemon recipes, I’ve found that a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle at your grocery store next to the other extracts.

Pro Tips for Lemon Cake Success

Here are three quick tips for baking a lemon cake before you roll up your sleeves and get baking! These notes provide a little bit of the “why” behind the instructions:

Rub the lemon zest into the sugar. Place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
Use an aluminum baking pan for best results. An aluminum pan bakes more evenly than ceramic or glass, and it’s my go-to for cakes, cookies, bars, breads, and muffins.
Use parchment paper to easily remove the cake. Cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the cake. This helps it cool faster, which is helpful since the cake must be cooled fully before adding the glaze.

Pro tip: I recommend a 9-inch aluminum square pan. You can use an 8-inch square pan as well to make thicker slices. Simply increase the bake time by 5 to 10 minutes. (Adjust based on your oven and pan.)

Lemon Cake recipe with icing and lemon slice garnish.

Serving Suggestions

Since this easy lemon cake is more like a snacking cake, it’s very versatile! Here are some ways to serve it:

Afternoon snack: Cut into small squares and serve with tea or coffee.
Simple dessert: It’s simple and delicious: no extra toppings needed (though it’s great with a scoop of vanilla ice cream, too)
Brunch table: The bright citrus flavor makes it a natural fit for a spring or summer brunch spread.
Dress it up: Top with extra lemon zest, fresh lemon slices, or a small handful of fresh blueberries or blueberry syrup for a pop of color.

Storage and Make-Ahead Tips

This lemon cake stays incredibly moist during storage, and becomes even moister over time. Here are a few notes on making it ahead and storing it:

Make ahead: You can make lemon cake in advance and store refrigerated or at room temperature, covered in aluminum foil. Ice the cake right before serving.
Storage: The cake lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 1 week wrapped in foil. Bring it to room temperature before enjoying. You can also freeze un-iced cake for up to 3 months. (Slice it into pieces and wrap in plastic wrap then a freezer-safe bag or container before freezing.)

Frequently Asked Questions

Can I make this gluten-free?

I haven’t tested this specific recipe with gluten-free flour, but you could try substituting a 1:1 gluten-free baking blend. However, it often results in a drier cake. Check out my gluten-free desserts collection for more tried-and-true options.

What if I don’t have buttermilk?

Real buttermilk truly makes a difference in the final texture and flavor. In a pinch, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.

Can I double this recipe?

I would recommend using two 9 x 9 square pans for doubling this recipe.

Can I add other flavors?

This recipe is easily adaptable! Try adding 1 cup fresh blueberries (tossed with 1 tablespoon all-purpose flour, so they don’t sink) for a lemon blueberry variation,.

You could also fold in 1 ½ tablespoons poppy seeds for a classic combination.