Description
A fresh, crunchy salad that combines chickpeas, feta, and a bright lemon olive oil dressing for a quick and healthy meal.
Ingredients
Salad Ingredients
- 2 cans 15-ounce cans chickpeas, drained and rinsed very well
- 1 cup English cucumber, diced small
- 1 cup cherry tomatoes, halved or quartered
- 1 small red bell pepper, chopped
- 1/3 cup red onion, very finely minced
- 1/2 cup Kalamata olives, pitted and sliced
- 3/4 cup feta, crumbled
- 1/2 cup fresh parsley, chopped
- 2-3 tablespoons fresh mint, chopped
- Sea salt, black pepper, dried oregano to taste
Dressing Ingredients
- 1 part freshly squeezed lemon juice
- 2.5-3 parts extra virgin olive oil
- 1 small spoonful Dijon mustard
- 1-2 grated garlic cloves
- pinch of dried oregano, sea salt, and black pepper to taste
- 1 tiny drizzle honey (optional)
Instructions
Preparation
- Rinse and dry the chickpeas with a clean towel.
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, and olives.
- Add parsley and mint to the bowl.
- Drizzle the dressing over the salad and toss gently until everything is glossy and evenly coated.
- Add the feta last and fold it in gently to keep some chunks intact.
- Taste and adjust with more lemon, salt, or pepper as needed.
- Chill the salad for 15 to 30 minutes to enhance the flavors.
- Before serving, sprinkle a bit of oregano and extra olive slices on top.
Notes
Store leftovers in a sealed container in the fridge for 3 to 4 days. Chickpeas improve as they sit, soaking up flavors. Avoid freezing the salad to maintain veggie crunch.
- Prep Time: 15 minutes
- Category: Lunch, Salad, Side
- Cuisine: Mediterranean, Vegetarian