Description
This Mediterranean Chickpea Salad with Feta is a fresh, zesty, and protein-packed dish perfect for a light lunch or a side. Featuring hearty chickpeas, crisp cucumbers, sweet cherry tomatoes, and creamy feta cheese, all tossed in a tangy lemon-garlic dressing and fragrant herbs, it’s a healthy and flavorful salad that’s quick to prepare and naturally gluten-free.
Ingredients
Scale
Salad Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint (optional)
Dressing Ingredients
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the drained chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, chopped parsley, and chopped fresh mint if using. This forms the fresh vegetable and protein base of the salad.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, salt, and pepper until the dressing is emulsified and well combined. This dressing adds a bright, tangy flavor that complements the salad.
- Toss Salad with Dressing: Pour the lemon-garlic dressing over the salad ingredients in the large bowl. Gently toss everything together to evenly coat all the vegetables and chickpeas with the dressing without breaking the feta.
- Chill and Serve: For best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled or at room temperature as a nutritious meal or side dish.
Notes
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Mint is optional but adds a refreshing note—feel free to omit or increase according to preference.
- If you prefer, add a pinch of crushed red pepper flakes for a subtle heat.
- This salad keeps well in the fridge for up to 2 days; dressing may be added just before serving to maintain freshness.
- For extra crunch, consider adding chopped bell peppers or toasted pine nuts.
