Description
A vibrant and refreshing Mediterranean Chickpea Salad combining tender chickpeas, crisp cucumber, sweet red bell pepper, tangy feta, and briny Kalamata olives, all tossed in a zesty homemade olive oil and lemon dressing with a hint of spice from red pepper flakes. Perfect for a quick, healthy meal or a lively side dish.
Ingredients
Salad Ingredients
- 2 (15.5-oz.) cans chickpeas, drained and rinsed
- 1 medium cucumber, sliced into quarter-moons
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (about 3 oz.)
- 1/2 cup halved pitted Kalamata olives
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dressing Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the drained and rinsed chickpeas, sliced cucumber, finely chopped red bell pepper, thinly sliced red onion, crumbled feta cheese, and halved Kalamata olives. Season the mixture with kosher salt and freshly ground black pepper according to your taste, then gently toss to evenly distribute all ingredients.
- Prepare Dressing: In a jar with a secure lid, pour in the extra-virgin olive oil, white wine vinegar, finely chopped fresh parsley, fresh lemon juice, and crushed red pepper flakes. Seal the jar tightly and shake vigorously until the dressing is well emulsified and slightly thickened. Taste and adjust seasoning by adding kosher salt and freshly ground black pepper as desired.
- Toss Salad with Dressing: Just before serving, pour the prepared dressing over the assembled salad ingredients. Toss everything gently but thoroughly to ensure all components are coated evenly with the flavorful dressing. Serve immediately for the best taste and texture.
Notes
- For best flavor, allow the salad to chill in the refrigerator for 15-20 minutes after tossing if preparing ahead.
- This salad can be served as a light lunch, side dish, or a potluck contribution.
- Use fresh parsley and lemon juice for optimum freshness in the dressing.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator and are best consumed within 2 days.
