Chickpea Mediterranean Salad
May 12, 2025
This vegetarian salad is full of crunchy veggies, juicy tomatoes, briny olives and creamy feta, all seasoned with a mild garlic-lemon vinaigrette made with fresh parsley and oregano. It makes a great lunch, dinner side dish or potluck offering.
Here’s the recipe:
Ingredients
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215-ounce cans chickpeas
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3mini cucumbers, chopped
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1cup halved heirloom cherry tomatoes
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1/2cup sliced kalamata olives
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1/2cup diced red onion
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4ounces marinated feta, diced
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1/2red bell pepper, diced
For the garlic-lemon vinaigrette:
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2tablespoons extra virgin olive oil
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1tablespoon freshly squeezed lemon juice
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1grated garlic clove
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1tablespoon minced fresh oregano
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1tablespoon minced fresh parsley
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Salt, to taste
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Pepper, to taste
Directions
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1
Drain and rinse chickpeas and place them in a large mixing bowl.
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2
Add cucumbers, halved cherry tomatoes, sliced kalamata olives, chopped red onion, diced marinated feta and chopped red bell pepper.
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3
In a small bowl, whisk together olive oil, lemon juice, grated garlic, oregano and parsley. Season with salt and pepper to taste.
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4
Pour the dressing over the salad and toss to combine. Taste and add more salt, pepper and lemon juice as needed. Enjoy!
Recipe adapted from Salt & Lavender