Mediterranean Chickpea Feta Salad (Print)
Bright Mediterranean salad featuring chickpeas, feta, fresh veggies, and a tangy lemon-olive oil dressing.
# What You’ll Need:
→ Salad Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/2 red onion, finely chopped
05 - 1/2 cup Kalamata olives, pitted and sliced
06 - 3/4 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped
→ Lemon-Olive Oil Dressing
08 - 3 tbsp extra virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 garlic clove, minced
11 - 1/2 tsp dried oregano
12 - 1/4 tsp salt
13 - 1/4 tsp freshly ground black pepper
# How To Make:
01 - In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, and fresh parsley.
02 - In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until fully emulsified.
03 - Pour dressing over salad mixture and toss gently until all ingredients are evenly coated.
04 - Taste salad and adjust salt or pepper as needed.
05 - Serve chilled or at room temperature.
# Expert Tips:
01 -
- The feta gets creamy and dreamy after sitting for just 15 minutes in that lemon dressing
- You can throw it together in the time it takes to answer three emails
- It actually tastes better the next day which never happens with salads
02 -
- This salad needs at least 15 minutes of sitting time to let the dressing soak into everything
- Dried herbs absorb liquid so taste again right before serving in case it needs more acid
03 -
- Use a vegetable peeler to shave thin ribbons of cucumber if you want it to look extra fancy
- Let the salad come to room temperature before serving cold ingredients hide their flavor