Mediterranean Chickpea Salad (Printer-friendly)

Vibrant Mediterranean salad with chickpeas, olives, feta, and fresh veggies in a zesty lemon dressing.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup Kalamata olives, pitted and sliced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, sliced olives, finely diced red onion, crumbled feta, and chopped parsley.
02 - In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, dried oregano, minced garlic, sea salt, and freshly ground black pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
04 - Taste the salad and adjust seasoning if necessary. Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, yet tastes like you fussed over it.
  • The chickpeas give you real protein without any fussy cooking, making lunch feel substantial and real.
  • Cold feta against warm lemon is a combination that just works, every single time.
02 -
  • Rinsing canned chickpeas is not optional—that starchy liquid will make your salad cloudy and dull.
  • Letting it sit in the fridge before serving creates a flavor depth that tastes like you've been planning this meal all day.
03 -
  • Taste your dressing before it goes on the salad—this is where you catch the balance of lemon and oil before it's too late.
  • If you forget to chill it and guests are arriving in five minutes, toss it with ice cubes for two minutes, then drain them off.
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