Description
This vibrant Mediterranean Chickpea Salad combines hearty chickpeas with fresh cucumbers, tomatoes, Kalamata olives, and tangy feta cheese, all tossed in a zesty olive oil and lemon dressing. It’s a quick, no-cook recipe perfect for a light lunch or a refreshing side dish that’s packed with Mediterranean flavors and nutrients.
Ingredients
Scale
Salad Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 mini cucumbers, chopped
- 1 tablespoon red onion, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 red bell pepper, chopped
- 1 cup little tomatoes (grape, cherry, etc.), cut into halves
- 1/2 cup Kalamata olives
- 3.5 ounces feta cheese (packed in oil and herbs if possible)
Dressing
- 2 tablespoons olive oil
- 1/2 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly to remove excess sodium and canned flavor, then place them into a large salad bowl.
- Chop Vegetables and Herbs: Finely chop the mini cucumbers, red onion, fresh oregano, fresh parsley, red bell pepper, and halve the little tomatoes. Add all these chopped ingredients into the salad bowl with the chickpeas.
- Add Olives and Feta: Incorporate the Kalamata olives and feta cheese into the bowl. If using feta packed in oil and herbs, make sure to drain excess oil to avoid overpowering the salad.
- Make and Add Dressing: In the salad bowl, add the olive oil, lemon juice, and minced garlic. Toss all the ingredients gently to combine and evenly coat with the dressing.
- Season and Adjust: Taste the salad, then add salt and pepper to your preference. Adjust the olive oil or lemon juice as needed to balance the flavors. Toss gently once more before serving.
Notes
- Use fresh herbs like oregano and parsley for the best flavor.
- Feta packed in oil and herbs adds extra depth, but drain excess oil if used.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
- Use low-sodium canned chickpeas to reduce salt content.
