Name: Bright & Zesty Mediterranean Chickpea Salad with Feta
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 (15-ounce) cans chickpeas, rinsed and drained; 1 large English cucumber, diced; 1 pint cherry or grape tomatoes, halved; 1/2 small red onion, thinly sliced or finely diced; 4 ounces feta cheese, crumbled; 1/2 cup fresh parsley, chopped; 1/2 cup Kalamata olives, pitted and halved; 1/4 cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon dried oregano; 1 clove garlic, minced; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste

👩‍🍳 Instructions

1
Rinse and drain the chickpeas thoroughly. Prepare all your vegetables: dice the cucumber, halve the tomatoes, thinly slice/dice the red onion, pit and halve the olives, and chop the parsley. Place all prepped salad ingredients (chickpeas, cucumber, tomatoes, red onion, olives, parsley) into a large mixing bowl.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, and minced garlic. Season with salt and pepper to taste. Whisk until well combined.
3
Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until all components are evenly coated with the dressing.
4
Crumble the feta cheese over the top of the salad and give it one final, gentle toss to incorporate. For best flavor, cover and refrigerate for at least 15-30 minutes before serving, allowing the flavors to meld. Serve chilled.

💡 Notes

For a milder red onion flavor, soak the diced onion in cold water for 10 minutes, then drain before adding to the salad. This salad is excellent for meal prep and keeps well for 3-4 days in an airtight container in the refrigerator. Consider adding grilled chicken or quinoa for an even heartier meal.

Bright & Zesty Mediterranean Chickpea Salad with Feta