Description
This vibrant Mediterranean Chickpea Salad is a fresh and flavorful no-cook dish combining tender chickpeas, juicy cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. Tossed with a zesty lemon-oregano dressing and fresh parsley, it’s perfect for a healthy lunch or light dinner that comes together in just 15 minutes.
Ingredients
Salad Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine the salad ingredients: In a large bowl, add the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta cheese, and chopped parsley. Mix gently to combine all the fresh ingredients evenly.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, salt, and black pepper until the dressing is well emulsified and flavorful.
- Toss the salad with dressing: Pour the lemon-oregano dressing over the chickpea and vegetable mixture. Toss gently to evenly coat all the ingredients without crushing the delicate components like tomatoes and olives.
- Rest to meld flavors: Allow the salad to sit for 10 to 15 minutes at room temperature, giving the flavors time to meld and develop a harmonious taste.
- Serve: Serve the salad chilled or at room temperature as a light meal or a refreshing side dish.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- This salad stores well in the refrigerator for up to 3 days, making it an excellent option for meal prep.
- For extra nutrition and texture, add diced avocado or cooked quinoa.
