Mediterranean Chickpea Salad with Feta (Printable)

Hearty chickpeas, creamy feta, crisp vegetables, and briny olives create this vibrant Mediterranean dish perfect for light lunches.

# What You Need:

→ Salad Components

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cucumber, diced
04 - 1/3 cup red onion, finely chopped
05 - 1/2 cup Kalamata olives, pitted and halved
06 - 1/2 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 clove garlic, minced
11 - 1 tsp dried oregano
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper

# How-To:

01 - In a large salad bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper until well combined.
03 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
04 - Taste and adjust seasoning if desired. Serve immediately or chill for 30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • The combination of creamy feta and briny olives creates an irresistible salty kick that hits the spot every time.
  • It is the perfect no cook meal for those days when turning on the stove feels like too much work.
02 -
  • Letting the salad sit for twenty minutes allows the chickpeas to soak up the lemon and olive oil.
  • Do not skip the fresh parsley because dried herbs will not give the same fresh lift here.
03 -
  • Dice the red onion very finely and soak it in cold water for ten minutes to remove the harsh bite.
  • Use a microplane to grate the garlic so it dissolves into the dressing rather than leaving chunks.

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