Mediterranean Chickpea Salad Feta (Printable)
Vibrant mix of chickpeas, feta, veggies, and lemon-herb dressing for a refreshing Mediterranean dish.
# What You'll Need:
→ Salad
01 - 1 can (15 oz/400 g) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/3 cup Kalamata olives, pitted and sliced
07 - 1/2 cup feta cheese, crumbled
08 - 1/4 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 - 1/4 tsp sea salt
14 - 1/8 tsp freshly ground black pepper
# How-to Steps:
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 black pepper until well combined.
03 - Pour the dressing over the salad components and toss gently to ensure even coating.
04 - Add crumbled feta cheese and gently toss once more to combine.
05 - Serve immediately or refrigerate for 30 minutes to enhance flavors before serving.
# Expert Pointers:
01 -
- It tastes better after sitting for a bit, so you can make it ahead and actually relax before guests arrive.
- Every bite has texture and brightness without feeling heavy or complicated.
02 -
- Rinse the chickpeas thoroughly or the salad will taste like the inside of a can, which is not the vibe we're going for.
- Don't skip the resting time if you can help it, because the dressing seeps into the chickpeas and transforms them.
03 -
- Taste the dressing before you pour it on and adjust the lemon or salt to your liking, because you're the one eating it.
- If your red onion is too sharp, soak the chopped pieces in ice water for five minutes, then drain and pat dry before adding.