Mediterranean Chickpea Salad
This Mediterranean Chickpea Salad is a vibrant and healthy side dish made with chickpeas, crisp veggies, briny olives, and tangy feta, all tossed in a fresh lemon vinaigrette.
Servings: 6
Equipment
- Large Salad Bowl
- Small Jar with Tight-Fitting Lid (or a bowl with whisk)
- Garlic Press
Ingredients
- 2 15-ounce cans Chickpeas, drained & rinsed
- 1 English Cucumber, diced
- 1 Red Bell Pepper, diced
- 2 cups Cherry Tomatoes, halved
- ¼ cup Red Onion, diced
- ¼ cup Fresh Basil Leaves
- ½ cup Halved Kalamata Olives
- 4 ounces Feta Cheese, crumbled
- ¼ cup Chopped Parsley
Lemon Vinaigrette
- ¼ cup Olive Oil
- ¼ cup Lemon Juice
- 2 teaspoons Honey (or maple syrup)
- 2 teaspoons Dijon Mustard
- 2 Cloves Garlic, pressed
- ¼ teaspoon Kosher Salt, or to taste
- ¼ teaspoon Pepper, or to taste
Instructions
Prep
- Prep ingredients, and chop all of the vegetables & herbs. Add to a large salad bowl.
Make the Lemon Vinaigrette
- To a small mason jar with a tight fitting lid (or a bowl with a whisk), add the olive oil, lemon juice, honey, Dijon, pressed garlic cloves, salt, and pepper. Shake the jar or whisk vigorously to mix the dressing.
- Taste and adjust salt or other ingredients to taste.
Dress the Salad
- Pour the lemon vinaigrette over the salad and give it a gentle stir until well combined. If making more than a few hours ahead, wait to add the feta cheese just before serving.
- Crumble the feta cheese over the top or gently stir it in, and garnish with the chopped parsley.
Chill
- Cover the bowl with plastic wrap and chill until ready to serve.
Notes
- If making more than a few hours ahead, wait to add the feta until just before serving.
- For best flavor, chill the salad for at least 30 minutes before serving to let the vinaigrette soak in.
- This salad stores well in the fridge for up to 4 days in an airtight container.
Nutrition
Calories: 291kcal
