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Fresh Mediterranean Chickpea Salad

Fresh Mediterranean chickpea salad with creamy feta and vibrant vegetables
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A vibrant, no-cook salad packed with chickpeas, fresh vegetables, and a zesty lemon-herb dressing. It’s a quick, affordable, and satisfying meal that brings the sunny flavors of the Mediterranean to your table in minutes.

Ingredients

Scale
  • 2 (15 oz) cans chickpeas, rinsed and drained well
  • 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint or dill
  • 1/3 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Make the dressing by whisking together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl. Set aside.
  2. In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved tomatoes, diced bell pepper, and sliced red onion.
  3. Pour about three-quarters of the dressing over the salad ingredients and toss gently to coat.
  4. Fold in the Kalamata olives, fresh parsley, mint, and crumbled feta cheese.
  5. Let the salad rest for 5-10 minutes to allow flavors to meld. Toss once more, adjust seasoning if needed, and drizzle with remaining dressing before serving.

Notes

For a vegan version, omit the feta. Rinse the sliced red onion under cold water to mellow its sharp bite. The salad keeps well in an airtight container in the refrigerator for 3-4 days.

Nutrition

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