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Fresh Mediterranean Chickpea Salad

Fresh Mediterranean chickpea salad with feta tomatoes olives and lemon dressing
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A vibrant, no-cook salad featuring chickpeas, crisp vegetables, briny olives, and feta cheese, all tossed in a zesty lemon-herb dressing. It's a perfect make-ahead meal or side dish that's packed with flavor and ready in minutes. Ideal for busy weeknights, picnics, or as part of a Mediterranean-inspired spread.

Ingredients

Scale
  • 2 (15-oz) cans chickpeas, rinsed and drained well
  • 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, finely diced
  • 1 cup Kalamata olives, pitted and halved
  • 4 oz block feta cheese, crumbled (about 1 cup)
  • 1/2 cup chopped fresh parsley
  • 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 salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, and crumbled feta.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
  3. Pour the dressing over the salad ingredients. Add the chopped parsley.
  4. Gently toss everything together until evenly coated.
  5. Let the salad rest for at least 10-15 minutes before serving to allow the flavors to meld.

Notes

For best results, use fresh lemon juice. The salad stores well in the refrigerator for up to 4 days. For a vegan version, omit the feta cheese. Letting the salad rest before serving is key for the best flavor.

Nutrition

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