Mediterranean Chickpea Salad Feta (Printable Version)
Crunchy veggies and feta blend with chickpeas and lemon-oregano dressing for a fresh, healthy dish.
# What You Need:
→ Base Vegetables and Legumes
01 - 2 cups cooked chickpeas (1 can), drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/3 cup red onion, finely chopped
05 - 1/2 cup red bell pepper, diced
06 - 1/4 cup Kalamata olives, pitted and sliced
07 - 1/3 cup feta cheese, crumbled
08 - 2 tablespoons fresh parsley, chopped
→ Lemon-Oregano Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a large mixing bowl, add chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, and parsley. Toss ingredients to distribute evenly.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until emulsified and smooth.
03 - Pour the dressing over the salad mixture. Use a large spoon to toss gently, ensuring all ingredients are evenly coated with the vinaigrette.
04 - Taste the salad and adjust salt or pepper if needed. Serve immediately for fresh texture, or refrigerate for 30 minutes to allow flavors to develop fully.
# Expert Advice:
01 -
- No cooking required means your kitchen stays cool and you stay sane
- Gets even better after a day in the fridge, making it the ultimate make-ahead lunch
- Tastes like a tiny vacation to the Greek islands without leaving your backyard
02 -
- Letting it chill for at least 30 minutes before serving is the difference between good and absolutely outstanding
- The flavors continue to develop over time, making this even better on day two if it lasts that long
- Drain the chickpeas thoroughly or your dressing will get watery and sad
03 -
- Use the highest quality feta you can find since it is the star of the show
- Let your ingredients come to room temperature before tossing for the brightest flavor
- Double the dressing if you love an extra-tangy, juicy salad