Mediterranean Chickpea Salad with Feta (Printable)

Fresh chickpeas, vegetables, and feta in a zesty lemon-olive oil dressing. Ready in 15 minutes.

# What You Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/2 red onion, finely chopped
05 - 1/2 cup Kalamata olives, pitted and sliced
06 - 3/4 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 garlic clove, minced
11 - 1/2 tsp dried oregano
12 - 1/4 tsp salt
13 - 1/4 tsp freshly ground black pepper

# Steps:

01 - In a large 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, minced garlic, oregano, salt, and black pepper until emulsified.
03 - Pour the dressing over the salad and toss gently to combine.
04 - Taste and adjust seasoning if necessary.
05 - Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Everything comes together in literally fifteen minutes with zero cooking required
  • The flavors actually get better after sitting for an hour, making it perfect for meal prep or potlucks
02 -
  • Chickpeas straight from the can taste metallic, so please rinse them until the water runs completely clear
  • Red onion can be overwhelming, so a quick soak in ice water tames that sharp bite beautifully
03 -
  • Use a vegetable peeler to create thin ribbons of cucumber instead of dicing it for a more elegant presentation
  • Try marinating the chickpeas in half the dressing for an hour before adding the other vegetables

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