Mediterranean Chickpea Salad with Feta
A crisp, colorful salad featuring creamy chickpeas, crunchy vegetables, briny Kalamata olives, and a bright lemon-garlic dressing, perfect for a quick meal or a gathering.
Ingredients
Salad Ingredients
- 2 cans chickpeas, 15 ounces each, drained and rinsed
- 1 each English cucumber, chopped into bite-sized pieces
- 1/2 each red onion, finely diced Soak in cold water for milder flavor if desired.
- 2 cups yellow and orange bell peppers, diced
- 1/2 cup Kalamata olives, sliced in half
- 1/2 cup feta cheese, crumbled
- 1 each avocado, chopped Add last to prevent mushiness.
- 1/4 cup fresh herbs, chopped (such as mint and basil)
- to taste Salt and pepper
Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice Use freshly squeezed for best flavor.
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, crushed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Drain and rinse the chickpeas thoroughly to reduce brininess.
- Chop the vegetables into evenly sized pieces.
Mixing Salad
- In a large bowl, combine the chickpeas, cucumber, red onion, bell peppers, Kalamata olives, feta, avocado, and fresh herbs.
Preparing Dressing
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, crushed garlic, sea salt, and black pepper.
Combining
- Pour the dressing over the salad mixture.
- Gently toss with a large spoon or spatula, being careful not to crush the avocado.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Let the salad rest for about five minutes before serving to allow flavors to meld.
Notes
Serve chilled or at room temperature. Best within two days of making. For meal prep, keep dressing separate and add avocado right before serving.