Why You’ll Love This Recipe
I absolutely love how refreshing and flavorful this Mediterranean Chickpea Feta Salad is. It’s packed with vibrant vegetables, creamy feta, and a tangy dressing that brings everything together. The combination of chickpeas and feta gives it a satisfying texture, while the fresh herbs and lemony dressing brighten the entire dish. Whether I’m craving something light for lunch or looking for a flavorful side for dinner, this salad hits the spot. Plus, it’s vegetarian, healthy, and so easy to prepare!
Ingredients
2 (15-ounce) cans chickpeas, drained and rinsed (approximately 850g / 3 cups)
1/2 cup red onion, finely chopped (approximately 75g)
1 cup cherry tomatoes, halved (approximately 150g)
1 cucumber, peeled, seeded, and diced (approximately 200g)
1/2 cup Kalamata olives, pitted and halved (approximately 80g)
4 ounces feta cheese, crumbled (approximately 115g)
1/4 cup fresh parsley, chopped (approximately 30g)
1/4 cup fresh mint, chopped (approximately 30g)
Dressing:
1/4 cup olive oil (approximately 60ml)
3 tablespoons lemon juice (approximately 45ml)
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Chickpeas:
Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove any excess moisture. This helps the dressing adhere better.
Chop the Vegetables:
Finely chop the red onion. Halve the cherry tomatoes. Peel, seed, and dice the cucumber. Halve the Kalamata olives. Freshly chopped vegetables add the best flavor and texture to the salad.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste. Make sure the dressing is well emulsified for a smooth, uniform flavor.
Combine and Toss:
In a large mixing bowl, combine the chickpeas, red onion, cherry tomatoes, cucumber, Kalamata olives, feta cheese, parsley, and mint. Pour the dressing over the salad and gently toss to combine. Be careful not to overmix to avoid crushing the feta cheese.
Serve and Enjoy:
Serve immediately or chill for later. The salad tastes even better after the flavors have had a chance to meld together in the refrigerator. Garnish with extra feta and fresh herbs for an appealing presentation.
Servings and Timing
Yield: 4-6 servings
Prep time: 15 minutes
Total time: 15 minutes
Variations
Add Veggies: I sometimes add bell peppers, avocado, or even roasted vegetables for extra flavor and texture.
Vegan Option: To make this salad vegan, simply swap the feta for a plant-based cheese or omit it entirely.
For a Spicy Kick: I love adding a pinch of red pepper flakes to the dressing for a little heat.
Grilled Chicken: For extra protein, I can top the salad with grilled chicken breast or even roasted chickpeas for a crunchier twist.
Storage/Reheating
Storage: This salad can be stored in an airtight container in the fridge for up to 2-3 days. It will keep well, but the feta may soften slightly, so it’s best to add the dressing just before serving to prevent sogginess.
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Reheating: This salad is best enjoyed cold or at room temperature. If you prefer it warm, lightly toss the salad ingredients and serve.
FAQs
Can I make this salad ahead of time?
Yes, this salad can be made ahead and stored in the fridge for 1-2 days. Just be sure to add the dressing right before serving to keep the ingredients fresh.
Can I use a different type of cheese?
Yes, if you’re not a fan of feta, you can use goat cheese, ricotta salata, or even a vegan cheese alternative.
Can I use canned olives?
Yes, canned Kalamata olives work perfectly fine for this recipe. Just make sure to drain and rinse them before using.
What can I serve this salad with?
This Mediterranean Chickpea Feta Salad is perfect on its own or served as a side dish with grilled meats, pita, or a grain like quinoa or couscous.
