Description
This Mediterranean Chickpea Salad is a fresh, healthy, and protein-rich dish made with chickpeas, crisp vegetables, feta cheese, and a zesty homemade dressing. Perfect for a quick lunch, light dinner, or meal prep, this Greek-inspired salad is full of vibrant flavors and textures.
Ingredients
Salad Ingredients:
15 ounces chickpeas, drained and rinsed (about 1 1/2 cups)
1 cucumber, peeled and diced
1/2 cup red onion, finely diced
1 pint baby tomatoes, halved
6 ounces kalamata olives, drained and rinsed
6 ounces feta cheese, crumbled
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon minced garlic
Dressing:
2 tablespoons red wine vinegar
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon Dijon mustard
2 teaspoons honey
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Instructions
1. In a small bowl, whisk together the red wine vinegar, lemon juice, olive oil, Dijon mustard, honey, oregano, cumin, salt, and black pepper until the dressing is smooth and well combined.
2. In a large mixing bowl, add the chickpeas, diced cucumber, red onion, halved tomatoes, kalamata olives, crumbled feta cheese, parsley, cilantro, and minced garlic.
3. Reserve 1 to 2 tablespoons of feta cheese and fresh herbs for garnish before mixing.
4. Pour the prepared dressing over the salad ingredients.
5. Gently toss everything together until all ingredients are evenly coated with the dressing.
6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to blend together.
7. Before serving, give the salad a light toss and garnish with the reserved feta cheese, fresh herbs, and additional olives if desired.
8. Serve chilled on its own, with pita bread, or as a side dish.
Notes
Rinse and drain chickpeas thoroughly to remove excess sodium and improve flavor.
For the best taste, use fresh herbs instead of dried whenever possible.
Allowing the salad to chill enhances the overall flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keep dressing separate if making ahead for maximum freshness.
You can make this recipe vegan by omitting the feta cheese or using a plant-based alternative.
This salad pairs well with grilled vegetables, chicken, or fish for a complete meal.
Add avocado or quinoa for extra texture and nutrition.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean