Mediterranean Chickpea Salad (Printable version)

Vibrant mix of chickpeas, cucumber, tomatoes, olives, and feta with a zesty lemon dressing.

# What you need:

→ Salad

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

→ Lemon Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, sliced olives, diced red onion, crumbled feta, and chopped parsley.
02 - In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper until well blended.
03 - Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
04 - Taste the salad and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to let flavors develop.

# Expert Advice:

01 -
  • It comes together in the time it takes to chop vegetables, no cooking required.
  • The flavors actually improve as it sits, so you can make it ahead and let the olives and feta work their magic.
  • Every bite feels substantial because of the chickpeas, but light enough for a summer lunch or light dinner.
  • It tastes like you've put in real effort, but honestly, you haven't.
02 -
  • Don't add the dressing until you're ready to eat or serve—soggy salad is sadness in a bowl, and even 30 minutes of sitting should start at the moment of dressing.
  • The quality of your lemon juice matters more than you'd think; bottled just tastes tired, and fresh makes this salad sing.
  • Taste the dressing before it hits the salad, because seasoning a bowl of mixed ingredients is harder than adjusting a small batch of dressing.
03 -
  • Buy your feta a day or two before you need it and taste it first—fresher feta has a creamier tang that makes the whole salad better.
  • If you have time, let your minced garlic sit in the lemon juice for five minutes before whisking with the oil—it mellows and integrates instead of shouting.
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