Description
A quick and refreshing 10-minute Mediterranean Chickpea Salad packed with vibrant vegetables, tangy feta cheese, and a zesty homemade dressing. Perfect for a healthy lunch or side dish, this salad combines protein-rich chickpeas with fresh cucumber, tomatoes, and olives for a flavorful and nutritious meal that requires no cooking.
Ingredients
Salad Ingredients
- 2 (15-ounce) cans of chickpeas, drained and rinsed well
- 3/4 cup chopped cucumber
- 2/3 cup sliced cherry tomatoes
- 1/2 cup chopped red bell pepper
- 1/3 cup sliced kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare Salad: In a large bowl, combine the drained and rinsed chickpeas, chopped cucumber, sliced cherry tomatoes, chopped red bell pepper, sliced kalamata olives, chopped red onion, crumbled feta cheese, and chopped fresh parsley. Mix gently to combine the ingredients evenly.
- Make Dressing: In a mason jar fitted with a lid, add the extra virgin olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, kosher salt, and ground black pepper. Secure the lid and shake vigorously until the dressing is well emulsified and blended.
- Toss Salad with Dressing: Pour the freshly made dressing over the chickpea salad ingredients in the large bowl. Toss everything together thoroughly, ensuring all the salad components are evenly coated with the tangy dressing.
- Serve: Serve the Mediterranean chickpea salad immediately at room temperature or chill it in the refrigerator for a colder option. It makes a perfect refreshing side dish or a light, healthy meal.
Notes
- For an extra kick, add a pinch of crushed red pepper flakes to the dressing.
- Use fresh herbs like mint or dill in addition to parsley for extra flavor.
- This salad keeps well refrigerated for up to 2 days, making it a great make-ahead option.
- For a vegan version, omit the feta cheese or use a plant-based cheese substitute.
- Drain chickpeas thoroughly to prevent the salad from becoming watery.
