Description
This Mediterranean Chickpea Salad is a fresh, vibrant, and easy-to-make dish perfect for a healthy lunch or a light dinner. It combines protein-rich chickpeas with crisp vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing, delivering a refreshing taste of the Mediterranean in every bite.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients: Rinse the chickpeas under cold water and drain thoroughly. Chop the cherry tomatoes in half, dice the cucumber into bite-size pieces, finely chop the red onion, and chop the fresh parsley.
- Combine salad components: In a large bowl, add the chickpeas, cherry tomatoes, diced cucumber, red onion, parsley, and crumbled feta cheese. Gently mix them together to evenly distribute all ingredients.
- Add dressing and season: Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad. Season with salt and pepper to your preference. Toss the salad gently to make sure everything is well-coated with the dressing.
- Chill before serving: For the best flavor, cover the bowl and refrigerate the salad for 15 to 30 minutes to allow the ingredients to meld and flavors to deepen before serving.
Notes
- This salad can be served as a side dish or a light main course.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Make sure to rinse and drain the chickpeas well to reduce sodium content if using canned.
- Extra lemon juice can be added before serving for extra tanginess.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
