Mediterranean Chickpea Salad Feta (Printable Version)

A refreshing blend of chickpeas, crisp vegetables, feta, and lemon-oregano dressing.

# What You’ll Need:

→ Vegetables

01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - ½ small red onion, finely diced
05 - ½ cup red bell pepper, diced
06 - ¼ cup Kalamata olives, pitted and sliced
07 - 2 tbsp fresh parsley, chopped

→ Cheese

08 - ½ cup crumbled feta cheese

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp dried oregano
12 - ½ tsp salt
13 - ¼ tsp freshly ground black pepper
14 - 1 small garlic clove, minced

# Directions:

01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, olives, and parsley.
02 - In a small bowl, whisk together olive oil, lemon juice, oregano, salt, pepper, and minced garlic until blended.
03 - Pour the dressing over the salad and toss gently to ensure even coating of all ingredients.
04 - Sprinkle crumbled feta over the salad and toss lightly to distribute without breaking up the cheese.
05 - Taste and adjust seasoning as desired. Serve immediately or refrigerate for 30 minutes to meld flavors.

# Top Tips:

01 -
  • It comes together in 15 minutes but tastes like you've been thinking about it all day.
  • The flavors actually get better if you let it sit, so you can make it ahead without any guilt.
  • One bowl, a knife, and a whisk—your weeknight kitchen stays calm.
02 -
  • Don't skip rinsing the chickpeas—the liquid cooks them a little and makes them mushy if it stays in the salad.
  • Feta is salty, so taste before you add more salt; one mistake I made early on was over-seasoning because I forgot this.
  • If you're making this ahead, hold the feta and parsley until just before serving so they stay bright and don't get waterlogged.
03 -
  • If you're taking this somewhere, pack the dressing separately and dress it just before serving or eating—this keeps everything crisp for hours instead of minutes.
  • Taste the dressing before it goes on the salad; this is your last chance to adjust the lemon or salt, and it takes seconds.

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