Description
This refreshing salad combines protein-packed chickpeas with fresh vegetables, creamy feta, and a zesty lemon vinaigrette. It’s a nutritious and flavorful dish inspired by Mediterranean cuisine.
Ingredients
Units
Scale
- Salad:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
- Assemble the Salad:
- In a large bowl, combine the chickpeas, cucumber, red bell pepper, cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and mint.
- Dress the Salad:
- Pour the dressing over the salad ingredients.
- Gently toss everything together until the salad is well coated with the dressing.
- Serve:
- For the best flavor, let the salad sit for about 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added creaminess, consider including diced avocado.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days. If preparing in advance, add the fresh herbs and feta cheese just before serving to maintain their freshness.