Description
This Mediterranean chickpea salad with feta and herbs brings vibrant, fresh flavors that celebrate simplicity and authenticity, perfect for any occasion.
Ingredients
Scale
- 2 cans chickpeas (garbanzo beans), drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 red bell pepper, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 6 ounces crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
- 1/3 cup extra virgin olive oil
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Herb-Infused Dressing: Whisk together the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper until emulsified.
- Combine the Salad Components: In a large bowl, mix the chickpeas, cucumber, tomatoes, onion, bell pepper, and olives gently.
- Add Fresh Herbs and Feta: Sprinkle the parsley, mint, and dill over the salad, pour the dressing, and fold in most of the feta, reserving some for garnishing.
- Let Flavors Meld and Serve: Cover and refrigerate for at least 30 minutes before serving; toss gently and garnish with reserved feta and herbs.
Notes
- For best texture, ensure chickpeas are completely drained and dried before adding to the salad.
- This salad can be made 24 hours in advance; store the dressing separately for freshest results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 15 mg