Mediterranean Chickpea Feta Salad
A bright and refreshing salad loaded with vibrant flavors, perfect for summer barbecues or quick weeknight dinners.
Ingredients
Main ingredients
- 2 cans chickpeas (15-ounce each, drained and rinsed)
- 0.5 cup red onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (peeled, seeded, and diced)
- 0.5 cup Kalamata olives (pitted and halved)
- 4 ounces feta cheese (crumbled)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup fresh mint (chopped)
Dressing
- 0.25 cup olive oil (extra virgin is best)
- 3 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 0.5 teaspoon dried oregano
- Salt and pepper (to taste)
Instructions
Preparation
- Drain and rinse the chickpeas: Make sure to thoroughly drain and rinse the chickpeas to get rid of any canning liquid. Pat them dry with a clean towel to ensure the dressing clings properly.
- Chop your veggies: Finely chop the red onion, halved cherry tomatoes, diced cucumber, and pitted Kalamata olives to add a delightful mix of textures and flavors.
- Whisk the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and season with salt and pepper to taste.
Assembly
- Combine and toss: In a large bowl, gently mix the chickpeas, chopped vegetables, crumbled feta, parsley, and mint with the prepared dressing. Take care not to overmix.
- Serve: Dish out the salad immediately or chill it in the fridge for a while to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For best texture, consider storing the dressing separately if freezing.