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Mediterranean Chickpea Feta Salad

A vibrant salad that combines protein-packed chickpeas, zesty feta cheese, and a medley of fresh vegetables for a healthy and flavorful dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley, chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar or lemon juice For a citrus twist
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
Topping
  • 1/2 cup feta cheese, crumbled Can substitute with vegan feta for a dairy-free option

Method
 

Preparation
  1. Start by rinsing the chickpeas in cold water to remove excess sodium and improve freshness.
  2. In a large bowl, mix the chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley together.
Making the Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Assembling the Salad
  1. Pour the dressing over the salad and toss gently until well coated.
  2. Crumble the feta cheese on top and give it one last gentle toss. If the dressing is too thick, add a splash of water to loosen it.

Notes

For optimal flavor, prepare the salad a day ahead to let the ingredients meld overnight. Store leftovers in an airtight container in the fridge for 3-4 days.