Description
A fresh Mediterranean chickpea salad with feta, cucumber, tomatoes, bell pepper, red onion, Kalamata olives, and a simple lemon vinaigrette.
Ingredients
Scale
For the Salad
- 2 15-ounce cans no-salt-added chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 1 red bell pepper, chopped
- 1/4 red onion, thinly sliced
- 1/2 cup sliced Kalamata olives
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- Freshly ground black pepper, to taste
For the Lemon Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar or red wine vinegar
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, Kalamata olives, feta, and cherry tomatoes.
- In a mason jar or small bowl, combine the olive oil, vinegar, lemon juice, parsley, salt, and pepper. Shake or whisk until combined.
- Pour the dressing over the salad and toss gently to combine.
- Serve right away or refrigerate until ready to serve. Stir before serving and adjust with extra lemon juice, vinegar, salt, or pepper if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Salt: Feta and Kalamata olives are salty, so start with less salt and add more to taste.
Make-ahead: If making this salad ahead, drain the chickpeas well and add only part of the dressing at first. Toss with more dressing right before serving if needed.
Red onion: For a milder onion flavor, soak the sliced red onion in ice water for 5–10 minutes, then drain.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Salad, Side Dish
- Method: No Cook
- Cuisine: Mediterranean
