Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
Ingredients
- 15 ounces canned chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 bell pepper, any color, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and dice the bell pepper. Pit and halve the Kalamata olives. Chop the fresh parsley.
⏱️ 10 min
- 2
In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, diced bell pepper, halved Kalamata olives, chopped fresh parsley, and crumbled feta cheese.
⏱️ 3 min
- 3
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.
⏱️ 5 min
- 4
Pour the dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 5
Serve immediately, or chill for at least 15 minutes for flavors to meld, if desired. This salad can be stored in an airtight container in the refrigerator for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Chickpea Salad
Ingredients
- 15 ounces canned chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 bell pepper, any color, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
For the Lemon-Herb Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and dice the bell pepper. Pit and halve the Kalamata olives. Chop the fresh parsley.
⏱️ 10 min - 2
In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, diced bell pepper, halved Kalamata olives, chopped fresh parsley, and crumbled feta cheese.
⏱️ 3 min - 3
Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, salt, and freshly ground black pepper until well combined.
⏱️ 5 min - 4
Pour the dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min - 5
Serve immediately, or chill for at least 15 minutes for flavors to meld, if desired. This salad can be stored in an airtight container in the refrigerator for up to 3 days.