Mediterranean Chickpea Feta Salad (Print)
A vibrant Mediterranean salad with chickpeas, feta, olives, and fresh vegetables for a light, flavorful dish.
# What You Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/3 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled
08 - 1/4 cup fresh parsley, chopped
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 1 1/2 tablespoons freshly squeezed lemon juice
11 - 1 teaspoon dried oregano
12 - 1 garlic clove, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a large salad bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until thoroughly blended.
03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
04 - Taste the salad and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to enhance flavor integration.
# Expert Advice:
01 -
- Ready in 15 minutes, no cooking required—just chopping and tossing.
- Tastes even better the next day when the flavors have gotten to know each other.
- So versatile you can throw it together with whatever you have, and it works.
02 -
- Drain and rinse your chickpeas thoroughly—the canning liquid tastes metallic and will make the whole salad taste off.
- Don't dress it more than a few hours ahead unless you like really soft vegetables; the acid starts breaking things down.
03 -
- Make the dressing in a jar, screw on the lid, and shake instead of whisking—it's faster and the shaking helps everything emulsify.
- Prep all your vegetables ahead of time, but don't combine them until you're ready to eat; they'll stay crisp and separate instead of getting soggy.