Mediterranean Chickpea Salad
A colorful and flavorful salad packed with fresh vegetables, protein-rich chickpeas, and creamy feta cheese, perfect for lunch, dinner, or gatherings.
Ingredients
Main Ingredients
- 2 cans 2 (15.5-oz.) cans chickpeas, drained and rinsed
- 1 medium cucumber, sliced into quarter-moons
- 1 piece red bell pepper, seeds and ribs removed, finely chopped
- 1/2 cup crumbled feta (about 3 oz.)
- 1/2 cup halved pitted Kalamata olives to taste
- to taste Kosher salt
- to taste Freshly ground black pepper
Dressing Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 tbsp. finely chopped fresh parsley
- 1 tbsp. fresh lemon juice
- 1/4 tsp. crushed red pepper flakes
Instructions
Preparation
- In a large bowl, combine the chickpeas, cucumber, red bell pepper, red onion, feta, and Kalamata olives.
- In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, parsley, lemon juice, and crushed red pepper flakes.
- Season the dressing with salt and pepper to taste.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
To store the salad, place it in an airtight container in the refrigerator. It can stay fresh for up to 3 days. If you have leftovers, give it a quick toss before serving as the ingredients may settle. Use fresh and high-quality ingredients for the best taste. Adjust the amount of feta and olives according to your preference. Feel free to add other vegetables for more variety.