Description
A refreshing and vibrant Mediterranean Chickpea Salad with a zesty lemon vinaigrette, bursting with fresh vegetables, herbs, and tangy feta cheese. Perfect for a healthy lunch or a flavorful side dish.
Ingredients
Scale
Salad
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ red onion, finely diced
- ¾ cup kalamata olives, pitted and halved
- ¾ cup crumbled feta cheese (or dairy-free feta)
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
Lemon Vinaigrette Dressing
- â…“ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup)
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- Prepare Chickpeas: Drain and rinse chickpeas thoroughly under cold water; pat them dry with a towel to remove excess moisture.
- Chop Vegetables: Dice the cucumber, red and yellow bell peppers, and finely dice the red onion. Halve the cherry tomatoes and kalamata olives to prepare them for the salad.
- Chop Herbs: Finely chop fresh parsley and mint leaves to release their flavors and add freshness to the salad.
- Make Dressing: In a small bowl, whisk together fresh lemon juice, minced garlic, Dijon mustard, honey or maple syrup, dried oregano, and ground cumin. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is emulsified. Season with salt and black pepper to taste.
- Combine Salad: In a large bowl, gently combine the chickpeas, prepared vegetables, kalamata olives, and chopped herbs. Pour the lemon vinaigrette over the salad and toss gently to evenly coat all ingredients with the dressing.
- Add Feta and Serve: Carefully fold in the crumbled feta cheese to preserve its texture. Garnish with additional fresh herbs if desired, and serve immediately or chilled for enhanced flavor.
Notes
- For a vegan version, substitute feta cheese with a dairy-free alternative or omit it entirely.
- Allow the salad to chill for at least 30 minutes to let the flavors meld together beautifully.
- Adjust salt and pepper according to your preference.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a handful of toasted pine nuts or walnuts for extra crunch if desired.
