Description
A vibrant Mediterranean Chickpea Salad that combines roasted chickpeas, fresh vegetables, and a tangy dressing, perfect for sharing and pairing with baked treats.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup halal-certified feta, crumbled
- 1/3 cup kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional for brightness)
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice (about 1 lemon)
- 1 tsp red wine vinegar
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- Optional crunchy topping: toasted pine nuts or a savory herb streusel
Instructions
- Pat the rinsed chickpeas dry with paper towels, then roast at 400°F for 15–20 minutes with olive oil and a pinch of salt until golden and slightly crisp.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Adjust seasoning as needed.
- In a large bowl, combine tomatoes, cucumber, red onion, olives, parsley, and mint. Add the chickpeas and pour the dressing over.
- Gently fold in the crumbled feta.
- Let the salad rest for at least 10 minutes before serving. Add roasted chickpeas right before serving for extra crunch.
Notes
Store in an airtight container in the refrigerator for 3–4 days. Keep crunchy toppings separate to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean