Mediterranean Chickpea Salad Feta (Print)

A light Mediterranean salad combining hearty chickpeas, tangy feta, and fresh vegetables.

# What You Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/3 cup Kalamata olives, pitted and sliced
07 - 1/2 cup feta cheese, crumbled
08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 garlic clove, minced
12 - 1 tsp dried oregano
13 - 1/4 tsp sea salt
14 - 1/8 tsp freshly ground black pepper

# How to Make:

01 - In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, and parsley until evenly distributed.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper to create the dressing.
03 - Pour the dressing over the salad mixture and toss gently to ensure all ingredients are coated.
04 - Sprinkle crumbled feta cheese over the salad and give a final gentle toss to combine.
05 - Serve the salad immediately, or chill for 30 minutes to enhance flavor blending.

# Expert Advice:

01 -
  • Everything comes together in one bowl with no heat required, making it ideal for lazy days or blazing summer evenings.
  • The creamy feta and briny olives turn simple pantry chickpeas into something that tastes like vacation.
  • Leftovers actually improve overnight as the dressing soaks into every bite.
02 -
  • Rinsing the chickpeas is non-negotiable because that canned liquid has a metallic taste that will ruin the freshness of the salad.
  • Add the feta at the very end so it stays in creamy crumbles instead of turning into a mushy paste.
  • If you make this ahead, hold back some of the dressing and toss it in just before serving to keep everything crisp.
03 -
  • Use a microplane to grate the garlic instead of mincing it with a knife for a smoother, more evenly distributed flavor in the dressing.
  • Let the salad sit at room temperature for ten minutes before serving if it has been chilled, because cold ingredients mute the flavors and you will miss the full brightness of the lemon and herbs.

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