Print

Mediterranean Chickpea Feta Salad

Print Recipe

A delightful salad that combines vibrant Mediterranean flavors with chickpeas, feta, and fresh vegetables.

Ingredients

Scale
  • 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)
  • 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. Prepare the chickpeas by opening the cans, draining, and rinsing them to reduce sodium.
  2. Chop the red onion and add it to a large salad bowl. Halve the cherry tomatoes and dice the cucumber before tossing them in.
  3. Add the halved Kalamata olives and crumbled feta to the bowl, bringing in salty and creamy flavors.
  4. Sprinkle in the chopped parsley and mint, and gently mix everything together.
  5. Combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a separate bowl, whisking until well-combined.
  6. Pour the dressing over the salad and toss gently to coat everything, being careful not to mash the chickpeas.

Notes

Let the salad sit for 15-20 minutes before serving to allow flavors to meld. Can be made ahead for better taste.

Nutrition

Keywords: salad, Mediterranean, chickpeas, feta, healthy, vegetarian

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