Refreshing Mediterranean Chickpea Salad with Feta and Olives
Looking for a vibrant and nutritious dish that screams 'summer'? This Mediterranean Chickpea Salad is the perfect solution. Salads & Bowls have never been this delicious or easy. With fresh veggies, creamy feta, and a zesty dressing, it's a refreshing and satisfying meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Prepare the Veggies: In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Combine: Pour the dressing over the salad and toss gently until all ingredients are well coated.
- Serve: Enjoy immediately or let the salad sit in the refrigerator for 30 minutes to allow the flavors to meld together.
Cook’s tips
- Let the salad sit for 30 minutes before serving to allow the flavors to meld.
- Use a good quality extra-virgin olive oil for the best taste.
- If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding.
- For extra protein, add a can of tuna or grilled chicken.
Substitutions
- Use green olives instead of Kalamata if you prefer.
- Substitute feta with goat cheese or a dairy-free alternative.
- Replace red wine vinegar with lemon juice or white wine vinegar.
- Add avocado for creaminess.
- Use cucumber with seeds removed to avoid excess water.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, but the vegetables may soften. Drain any excess liquid before serving leftovers.
Frequently asked questions
Can I make this salad ahead of time?
Yes, you can prepare it up to a day in advance, but add the dressing just before serving to keep the vegetables crisp.
Can I use dried chickpeas instead of canned?
Yes, you can cook dried chickpeas, but you'll need to soak and cook them first. Use about 1.5 cups of cooked chickpeas.
What can I serve with this salad?
It's great as a side dish with grilled meats or as a main course with pita bread.
