Description
A hearty and bright salad that combines chickpeas, feta, and fresh Mediterranean ingredients, perfect for a cozy meal.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 small red onion, thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Optional seasonal add-ins: roasted butternut squash, sliced pears, or toasted pumpkin seeds
Instructions
- Prep your ingredients: Drain and rinse the chickpeas, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.
- Combine the salad: In a large bowl, add the chickpeas, tomatoes, cucumber, red onion, olives, and herbs. Pour the dressing over and toss gently to combine.
- Add the feta: Sprinkle the crumbled feta over the salad and fold lightly.
- Rest and serve: Let the salad sit at room temperature for 10–15 minutes to let flavors meld, or chill for up to an hour.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. For a light meal, serve it with warm bread or a baked dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean