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Mediterranean Chickpea & Feta Salad

Mediterranean Chickpea & Feta Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
4
Calories
380
Chef's Note

For the best flavor, make this salad at least an hour before serving to allow the ingredients to marinate in the dressing. The roasted chickpeas add a wonderful texture contrast to the fresh vegetables. If you're meal prepping, keep the dressing separate and add it just before serving to maintain the crispness of the vegetables.

Tags
salad
Mediterranean
vegetarian
chickpea
feta
lunch
healthy
make-ahead
high-fiber
Ingredients

  • 2 cans (15 oz each), drained and rinsed chickpeas

  • 1 large, diced cucumber

  • 1 pint, halved cherry tomatoes

  • 1 medium, diced red bell pepper

  • 1/2 medium, finely diced red onion

  • 1/2 cup, pitted and halved kalamata olives

  • 6 oz, crumbled feta cheese

  • 1/3 cup, chopped fresh parsley

  • 2 tablespoons, chopped fresh mint

  • 1/4 cup extra virgin olive oil

  • 3 tablespoons, freshly squeezed lemon juice

  • 1 tablespoon red wine vinegar

  • 2 cloves, minced garlic

  • 1 teaspoon dried oregano

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon, freshly ground black pepper

Instructions
  • 1

    Toast the chickpeas: Preheat oven to 400°F (200°C). Pat 2 cans of drained chickpeas dry with paper towels, then toss with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 10 minutes until slightly crispy. Allow to cool.

  • 2

    Make the dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

  • 3

    Prepare the vegetables: In a large bowl, combine 1 diced cucumber, 1 pint halved cherry tomatoes, 1 diced red bell pepper, 1/2 diced red onion, and 1/2 cup halved kalamata olives.

  • 4

    Add the cooled chickpeas to the vegetable mixture.

  • 5

    Pour the dressing over the salad and toss gently to combine.

  • 6

    Add 1/3 cup chopped parsley and 2 tablespoons chopped mint, and toss again.

  • 7

    Gently fold in 6 oz crumbled feta cheese, reserving a small amount for garnish.

  • 8

    Let the salad sit for at least 10 minutes to allow the flavors to meld.

  • 9

    Serve chilled or at room temperature, garnished with the remaining feta cheese and additional herbs if desired.

Nutrition Information (per serving)
380
Calories
15g
Protein
32g
Carbs
22g
Fat
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