Mediterranean Chickpea Salad with Feta (Printable Version)
Bright Mediterranean salad with chickpeas, cucumber, feta and a zesty lemon-oregano dressing.
# Ingredient List:
→ Salad
01 - 1 (15-ounce) can chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely chopped
05 - 1/2 cup feta cheese, crumbled
06 - 1/4 cup kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 garlic clove, minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - In a large salad bowl, gently mix together chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, kalamata olives, and chopped parsley.
02 - In a small mixing bowl, whisk olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and ground black pepper until the dressing is emulsified.
03 - Pour the dressing over the prepared salad ingredients and toss gently until everything is evenly coated.
04 - Serve immediately, or cover and refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert Tips:
01 -
- This salad tastes even better after sitting a while, making it the secret star of make-ahead lunches.
- It’s unbelievably satisfying with minimal effort – perfect for busy days or when you want to impress unexpectedly.
02 -
- Once, I forgot to rinse the chickpeas and they made the salad taste oddly metallic – never again!
- Adding the dressing just before serving keeps the veggies crisp and the salad from getting soggy, so wait if you’re prepping ahead.
03 -
- Splashing just a teaspoon of olive brine into the dressing deepens the whole dish.
- Letting the garlic sit in the lemon juice for five minutes takes the edge off and makes the dressing more mellow.