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Mediterranean Chickpea Feta Salad

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Mediterranean Chickpea Feta Salad is a refreshing, vibrant dish with chickpeas, feta, olives, and fresh herbs, all dressed in a tangy lemony dressing. It’s perfect for a light lunch or as a side dish.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings
  • Category: Salad
  • Method: No Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

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

Instructions

  1. Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture.
  2. Finely chop the red onion, halve the cherry tomatoes, peel, seed, and dice the cucumber, and halve the Kalamata olives. Chop the parsley and mint.
  3. In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper to taste.
  4. In a large mixing bowl, combine chickpeas, red onion, cherry tomatoes, cucumber, olives, feta cheese, parsley, and mint. Pour the dressing over the salad and gently toss to combine.
  5. Serve immediately or refrigerate for later. The salad tastes even better after it has chilled for a bit.

Notes

  • This salad can be made ahead of time and stored in the fridge for 1-2 days. Add the dressing just before serving to keep the ingredients fresh.
  • For a vegan version, swap the feta for a plant-based cheese or omit it entirely.
  • To add extra protein, top the salad with grilled chicken, shrimp, or roasted chickpeas. A boiled egg or roasted tofu also work well for a plant-based option.
  • If you prefer a spicy kick, add a pinch of red pepper flakes to the dressing.

Nutrition

Find it online: https://cheftinaskitchen.com/mediterranean-chickpea-feta-salad/