Mediterranean Chickpea Salad Feta (Printable Version)

Vibrant chickpeas, crisp vegetables, tangy feta, and zesty lemon-herb dressing for a refreshing dish.

# What You’ll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - ½ cup red bell pepper, diced
05 - ¼ cup red onion, finely chopped
06 - ⅓ cup Kalamata olives, pitted and sliced
07 - ½ cup feta cheese, crumbled
08 - ¼ cup fresh parsley, chopped

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 tsp dried oregano
13 - ¼ tsp sea salt
14 - ⅛ tsp freshly ground black pepper

# Directions:

01 - In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to evenly coat.
04 - Sprinkle crumbled feta over the salad and toss lightly to incorporate without breaking the cheese.
05 - Serve immediately or refrigerate for 30 minutes to meld the flavors prior to serving.

# Top Tips:

01 -
  • It comes together in minutes, no stove required, and tastes even better after sitting in the fridge for a bit.
  • The creamy feta and briny olives balance the crisp vegetables in a way that feels indulgent but keeps you light on your feet.
02 -
  • If your cucumbers are watery, scoop out the seeds before dicing or the salad will turn soupy after an hour.
  • Add the feta at the very end so it stays creamy and doesn't dissolve into the dressing, I learned that after one too many mushy bowls.
03 -
  • Use a microplane to zest a little lemon peel into the dressing for an extra layer of citrus brightness that feels restaurant-quality.
  • If your red onion is too sharp, soak the chopped pieces in ice water for five minutes, then drain and pat dry before adding to the salad.

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