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Mediterranean Chickpea Salad

A quick, flavorful, and nutritious salad packed with fresh vegetables and chickpeas, perfect for lunch or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans chickpeas, drained and rinsed well
  • 1 cup chopped cucumber, seeds removed if watery
  • 1 cup cherry tomatoes, halved
  • 1 small red bell pepper, diced
  • 1/3 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta, or dairy-free feta if needed
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh mint
  • 1 small garlic clove, grated or very finely minced
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, plus more to taste
  • 3 tablespoons fresh lemon juice

Method
 

Preparation
  1. Pat the chickpeas dry with a clean towel to help the dressing cling.
  2. Add chickpeas to a large bowl with cucumber, tomatoes, bell pepper, onion, and olives.
  3. In a small jar, shake olive oil, lemon zest and juice, garlic, oregano, salt, and pepper until emulsified.
  4. Pour the dressing over the salad and toss gently to coat everything evenly.
  5. Fold in feta and herbs last to keep them fresh.
  6. Let the salad rest for 10 to 15 minutes to allow the flavors to meld.
  7. Adjust salt and pepper before serving.

Notes

This salad can be made up to 3 days ahead. Adjust seasonings before serving as flavors can mellow in the fridge.