Mediterranean Chickpea Salad with Feta
Hearty, protein-packed salad with chickpeas, fresh vegetables, and creamy feta cheese tossed in a bright lemon-herb dressing. Perfect for meal prep lunches or light dinners.
Prep: 15 min
Servings: 4
Ingredients
- 2 cans 15oz canned chickpeas drained and rinsed
- 1 large cucumber diced
- 2 cups cherry tomatoes halved
- 0.5 medium red onion finely diced
- 1 medium bell pepper diced
- 0.75 cup kalamata olives pitted and sliced
- 0.75 cup crumbled feta cheese
- 0.25 cup fresh parsley chopped
- 2 tbsp fresh mint chopped
- 1 tbsp red wine vinegar
Instructions
- In a large mixing bowl, combine drained chickpeas, diced cucumber, halved cherry tomatoes, red onion, bell pepper, and sliced olives.
- In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. This is your dressing.
- Pour the dressing over the chickpea mixture and toss gently but thoroughly to coat everything evenly.
- Fold in the crumbled feta cheese, fresh parsley, and fresh mint, being gentle so the feta doesn't break down too much. Fold rather than toss to keep the cheese in nice crumbles.
- Let the salad sit at room temperature for 10 minutes to allow flavors to meld, or refrigerate until ready to serve. This salad actually improves if made a few hours or even a day ahead.
- Give it a gentle stir before serving. Taste and adjust seasoning with additional salt, pepper, lemon juice, or oregano as needed. Serve chilled or at room temperature as a side salad, over greens, or with warm pita bread for a complete meal.