Mediterranean Chickpea Salad with Feta (Printer-Friendly)
Zesty Mediterranean chickpea salad with cucumber, feta, olives and lemon-oregano dressing. Ready in 15 minutes.
# What You'll Need:
→ Salad
01 - 1 (15-ounce) can chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely chopped
05 - 1/2 cup feta cheese, crumbled
06 - 1/4 cup kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 garlic clove, minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - In a large salad bowl, add chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, kalamata olives, and fresh parsley.
02 - In a small mixing bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and freshly ground black pepper until fully emulsified.
03 - Pour the dressing over the salad mixture and toss gently with salad utensils to coat all ingredients evenly.
04 - Serve immediately for optimal freshness, or cover and refrigerate for up to 2 hours to allow flavors to develop.
# Expert Advice:
01 -
- You can whip it up in minutes and it somehow tastes like more effort than it is.
- The combination of creamy feta, crunchy cucumber, and briny olives makes every bite worth coming back for.
02 -
- If you forget to drain the chickpeas well, the salad turns a little watery and the flavor is diluted.
- Letting this salad sit in the fridge for about an hour before serving makes the flavors pop even more.
03 -
- Using garden-fresh herbs takes this salad from good to unforgettable.
- Rub a little lemon zest into the salt before adding to the dressing—your future self will thank you.