Mediterranean Chickpea Salad (Print)

A vibrant mix of protein-rich chickpeas, fresh veggies, olives, and feta with lemon dressing.

# Ingredients:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup Kalamata olives, pitted and sliced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, mix chickpeas, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, finely diced red onion, crumbled feta, and chopped parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to enhance flavor melding.

# Expert Tips:

01 -
  • It comes together in 15 minutes and tastes like you spent all afternoon on it.
  • The protein from chickpeas keeps you full without feeling heavy, perfect for those days when lunch needs to be both satisfying and light.
  • Somehow it gets better the longer it sits, so meal prep becomes your secret weapon.
02 -
  • Rinsing your canned chickpeas thoroughly prevents a metallic, canned taste that can overshadow the fresh vegetables.
  • If you dress this more than an hour ahead, the cucumber will weep and dilute your dressing, so either dress it last minute or save some dressing on the side to refresh it.
03 -
  • Pat your diced cucumber and tomatoes dry with a paper towel before combining, removing excess moisture so your dressing coats them instead of getting diluted.
  • Let the garlic sit in the lemon juice for a minute before adding the oil, which takes the sharp edge off and makes it taste roasted and mellow.
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