Chickpea Mediterranean Salad

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

  • 2
    15-ounce cans chickpeas
  • 3
    mini cucumbers, chopped
  • 1
    cup halved heirloom cherry tomatoes
  • 1/2
    cup sliced kalamata olives
  • 1/2
    cup diced red onion
  • 4
    ounces marinated feta, diced
  • 1/2
    red bell pepper, diced

For the garlic-lemon vinaigrette:

  • 2
    tablespoons extra virgin olive oil
  • 1
    tablespoon freshly squeezed lemon juice
  • 1
    grated garlic clove
  • 1
    tablespoon minced fresh oregano
  • 1
    tablespoon minced fresh parsley
  • Salt, to taste
  • Pepper, to taste

Directions

  1. 1

    Drain and rinse chickpeas and place them in a large mixing bowl.

  2. 2

    Add cucumbers, halved cherry tomatoes, sliced kalamata olives, chopped red onion, diced marinated feta and chopped red bell pepper.

  3. 3

    In a small bowl, whisk together olive oil, lemon juice, grated garlic, oregano and parsley. Season with salt and pepper to taste.

  4. 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