Description
A refreshing and nutritious Mediterranean Chickpea Salad featuring chickpeas, fresh vegetables, and tangy feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Rinse the chickpeas under cold water thoroughly and let them drain. Chop the cherry tomatoes in halves, dice the cucumber, finely chop the red onion, and roughly chop the fresh parsley into bite-sized pieces.
- Combine Salad Components: In a large mixing bowl, add the chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and crumbled feta cheese. Gently toss the ingredients together to distribute evenly without mashing the chickpeas or feta.
- Add Dressing and Season: Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad mixture. Season with salt and freshly ground black pepper to your taste. Toss the salad carefully until all ingredients are well-coated with the dressing.
- Chill and Serve: For the best flavor, cover the salad and refrigerate for 15 to 30 minutes before serving to let the flavors meld. Serve chilled as a light meal or a side dish.
Notes
- Use fresh lemon juice for the best tangy flavor in the dressing.
- Feta cheese can be substituted with a vegan cheese option to make the salad vegan-friendly.
- The salad tastes better after resting, but can be served immediately if needed.
- Additional herbs like mint or dill can be added for extra flavor.
- To make it gluten-free, ensure the feta cheese is free from any additives containing gluten.
