Mediterranean Chickpea Feta Salad
A vibrant and fresh salad featuring chickpeas, feta cheese, and a medley of colorful vegetables, perfect as a light meal or side dish.
Ingredients
Main Ingredients
- 2 cans Two 15-ounce cans of chickpeas, drained and rinsed Approx. 850g / 3 cups
- 1/2 cup 1/2 cup of red onion, finely chopped Approx. 75g
- 1 cup 1 cup of cherry tomatoes, halved Approx. 150g
- 1 1 cucumber, peeled, seeded, and diced Approx. 200g
- 1/2 cup 1/2 cup of Kalamata olives, pitted and halved Approx. 80g
- 4 ounces 4 ounces of feta cheese, crumbled Approx. 115g
- 1/4 cup 1/4 cup of fresh parsley, chopped Approx. 30g
- 1/4 cup 1/4 cup of fresh mint, chopped Approx. 30g
Dressing Ingredients
- 1/4 cup 1/4 cup of olive oil Approx. 60ml
- 3 tablespoons 3 tablespoons of lemon juice Approx. 45ml
- 1 clove 1 clove of garlic, minced
- 1/2 teaspoon 1/2 teaspoon of dried oregano
- Salt and pepper to taste Enhances flavor
Instructions
Preparation
- Start by draining and rinsing the chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture.
- Finely chop the red onion, halve the cherry tomatoes, and dice the cucumber. Halve the Kalamata olives.
Dressing Preparation
- In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and oregano. Season with salt and pepper, tasting until balanced.
Combine and Serve
- In a large mixing bowl, combine chickpeas, red onion, cherry tomatoes, cucumber, Kalamata olives, feta cheese, parsley, and mint.
- Pour the dressing over the salad and gently toss to mix, ensuring not to overmix.
- Chill for about 30 minutes to allow flavors to meld, then serve, garnished with extra feta and herbs.
Notes
For best results, chop vegetables just before assembling and allow the salad to chill to enhance flavors.