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Easy Mediterranean Chickpea Salad

Easy Mediterranean chickpea salad with feta olives and fresh herbs in bowl
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A bright and satisfying salad that comes together in minutes. Creamy chickpeas are tossed with crisp vegetables, briny olives, and tangy feta in a zesty lemon-herb dressing. It's a perfect, no-cook meal for a quick lunch or a refreshing side dish.

Ingredients

Scale
  • 2 (15-ounce) cans chickpeas, rinsed and well-drained
  • 1 English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, finely diced
  • 1 cup Kalamata olives, pitted and halved
  • 6 ounces feta cheese, crumbled
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint (optional)
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Prep the chickpeas by draining, rinsing, and patting them very dry with a kitchen towel.
  2. In a large mixing bowl, combine the dried chickpeas, diced cucumber, halved tomatoes, diced red onion, halved olives, most of the crumbled feta, and most of the fresh herbs.
  3. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to make the dressing.
  4. Pour about three-quarters of the dressing over the salad mixture. Gently toss everything until evenly coated.
  5. Let the salad rest for 5 to 10 minutes to allow the flavors to meld. Serve drizzled with the remaining dressing and topped with the reserved feta and herbs.

Notes

For best results, pat the chickpeas dry to help them absorb the dressing. The salad stores well in the fridge for 3-4 days. For a dairy-free version, omit the feta or use a vegan alternative.

Nutrition

Find it online: https://www.stacksipsnack.com/easy-mediterranean-chickpea-salad/