Description
A vibrant Mediterranean Chickpea Feta Salad packed with protein-rich chickpeas, crisp vegetables, briny olives, and creamy feta, tossed in a zesty lemon-herb dressing. Perfect for quick meals, meal prep, or a refreshing side dish.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber (peeled or unpeeled)
- ½ cup diced bell pepper (red, yellow, or orange)
- ½ cup finely chopped red onion
- ½ cup pitted and halved Kalamata olives (optional)
- ¼ cup chopped fresh parsley (or dill/basil mix)
- ½ cup crumbled feta cheese
- ⅓ cup extra-virgin olive oil
- Juice of ½ large lemon
- 1–2 tbsp red wine vinegar (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Whisk together olive oil, lemon juice, red wine vinegar (if using), salt, and pepper in a small bowl or jar.
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, and feta cheese.
- Pour the dressing over the salad and gently toss until well coated.
- Taste and adjust seasoning with extra lemon juice or salt if needed.
- Serve immediately or refrigerate to let the flavors meld.
Notes
- Store in an airtight container in the fridge for up to 4 days.
- For a vegan version, skip or use plant-based feta.
- Can be enhanced with fresh dill, mint, or a dash of cumin.
- Add quinoa or couscous for a heartier dish.
- No reheating needed; best served cold or at room temperature.
Nutrition
- Serving Size: 1 large serving (1/4 of recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
