Mediterranean Chickpea & Feta Salad
20min
10min
6
320
Chef's Note
For the best flavor, make this salad at least 30 minutes before serving to allow the ingredients to marinate in the dressing. The roasted chickpeas add a wonderful texture contrast to the fresh vegetables. If preparing in advance, add the feta just before serving to maintain its texture. This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
Tags
Ingredients
2 15-oz cans, drained and rinsed chickpeas
1 large, diced cucumber
2 cups, halved cherry tomatoes
1 medium, diced red bell pepper
1/2 medium, thinly sliced red onion
1/2 cup, pitted and halved kalamata olives
6 oz, crumbled feta cheese
1/4 cup, chopped fresh parsley
2 tablespoons, chopped fresh mint
1/3 cup extra virgin olive oil
3 tablespoons, fresh lemon juice
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
1/2 teaspoon (optional) sumac
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 olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 10 minutes until slightly crisp but not hard. Set aside to cool.
- 2
Make the dressing: In a small bowl, whisk together 1/3 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 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: Dice 1 large cucumber, halve 2 cups of cherry tomatoes, dice 1 medium red bell pepper, thinly slice 1/2 medium red onion, and halve 1/2 cup of kalamata olives.
- 4
Chop the herbs: Finely chop 1/4 cup fresh parsley and 2 tablespoons fresh mint.
- 5
Assemble the salad: In a large bowl, combine the cooled chickpeas, cucumber, cherry tomatoes, red bell pepper, red onion, and kalamata olives.
- 6
Add the herbs and dressing: Add the chopped parsley and mint to the salad. Pour the dressing over the salad and toss gently to combine.
- 7
Finish the salad: Crumble 6 oz of feta cheese over the salad. If using, sprinkle 1/2 teaspoon sumac on top for an authentic Mediterranean flavor. Toss gently once more.
- 8
Let the flavors meld: Allow the salad to sit for at least 10 minutes before serving to let the flavors develop.
Nutrition Information (per serving)
320
12g
28g
18g
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