Mediterranean Chickpea Salad
A quick and refreshing Mediterranean chickpea salad with cucumber, tomatoes, feta, olives, and a lemon-oregano dressing.
15m4Servings
Nutrition
410kcal
16gProtein
25gCarbs
28gFat
Ingredients
INGREDIENTS
Chickpeas
2 pieces
English Cucumber
1 piece
Roasted Red Peppers
2 pieces
Scallions
5.5 pieces
Grape Tomatoes
1½ cups
Feta Cheese
115 g
Kalamata Olives
¾ cup
Fresh Parsley
1 handful
Fresh Mint Leaves
2½ tbsp
Peperoncini Peppers
Optionalsliced
2.5 pieces
THE DRESSING
Olive Oil
¼ cup
Vinegar
2 tbsp
Fresh Lemon Juice
2 tbsp
Garlic Clove
1 clove
Dried Oregano
1 tsp
Salt
To taste
to taste
Freshly Cracked Black Pepper
To taste
to taste
Instructions
1Make the Dressing
5m
5mCombine Dressing Ingredients
In a bowl, combine olive oil, vinegar, fresh lemon juice, grated garlic clove, and dried oregano. Whisk together until well combined. Do not add salt and pepper yet.
2Assemble the Salad
10m
10mCombine Salad Ingredients
In a large bowl, combine the rinsed and drained chickpeas, diced English cucumber, diced roasted red peppers, thinly sliced scallions, halved grape tomatoes, pitted and chopped Kalamata olives, and finely chopped fresh parsley and mint. If using, add the sliced peperoncini peppers.
Season and Dress
Season the salad with salt and freshly cracked black pepper to taste. Crumble the feta cheese over the top. Pour the prepared dressing over the salad.
Toss and Serve
Gently toss all the ingredients together until evenly coated. Serve immediately or chill for later.
Tips
For best flavor, let the salad sit for about 10-15 minutes after tossing to allow the flavors to meld.
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.