Mediterranean Chickpea Feta Salad (Print View)
Vibrant salad with chickpeas, feta, olives, and fresh Mediterranean vegetables perfect for a light meal.
# Ingredient List:
→ 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:
01 - In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and parsley until evenly distributed.
02 - Whisk olive oil, lemon juice, oregano, minced garlic, sea salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour dressing over salad mixture and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.
# Expert Advice:
01 -
- It comes together in fifteen minutes, which means you can actually make it on a weeknight without abandoning your other plans.
- The chickpeas give you real protein and staying power, so you won't be hungry an hour later.
- Everything tastes better the longer it sits, so you can prep it ahead and let the flavors get to know each other.
02 -
- Don't dress this salad more than a few hours ahead unless you want the tomatoes and cucumber to turn into sad, waterlogged scraps—the acid in the lemon will start breaking them down.
- If you add avocado, do it right before serving or it will brown and look like it's been through something traumatic.
03 -
- Pat your vegetables dry before combining them—excess moisture is the enemy of a well-dressed salad that holds together.
- Make the dressing first and let it sit while you chop, so the flavors deepen and the garlic has time to infuse properly.