Mediterranean Chickpea Feta Salad (Printable)

Chickpeas, crisp vegetables, feta, and zesty lemon-olive oil combine in a fresh Mediterranean dish.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/2 red onion, finely chopped
05 - 1/2 cup Kalamata olives, pitted and sliced
06 - 3/4 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 garlic clove, minced
11 - 1/2 tsp dried oregano
12 - 1/4 tsp salt
13 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until emulsified.
03 - Pour the dressing over the salad and toss gently to combine.
04 - Taste and adjust seasoning if necessary.
05 - Serve chilled or at room temperature.

# Expert Tips:

01 -
  • No cooking required, just chopping and whisking, making it perfect when your kitchen feels like an oven
  • The flavors actually get better after sitting for 20 minutes, giving you time to sip a drink while it marinates
  • Everything can be prepped ahead and transported without worry, making it your new potluck secret weapon
02 -
  • Red onion can be aggressively sharp, so if youre sensitive, soak the chopped pieces in ice water for 10 minutes before adding them to the mix
  • The feta will release moisture as it sits, so if making this ahead, keep the dressing separate and toss right before serving
  • Cherry tomatoes vary wildly in sweetness, so always taste one before adding it to the bowl and adjust your lemon accordingly
03 -
  • Buy feta in blocks and crumble it yourself rather than using pre-crumbled, which contains anti-caking agents that affect texture
  • Massage the chickpeas gently with a bit of olive oil before adding them to make them extra creamy and absorbent
  • Use a microplane for the garlic so it virtually disappears into the dressing rather than leaving raw chunks

Go Back