Fresh Mediterranean Salad Chickpeas (Printable View)

Crisp veggies, chickpeas, olives tossed in zesty lemon-olive oil dressing for a refreshing dish.

# Needed Ingredients:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced

→ Legumes

05 - 1 can (15 oz) chickpeas, drained and rinsed

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup crumbled feta cheese (optional, omit for vegan)

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 clove garlic, minced
12 - 1 teaspoon dried oregano
13 - Salt and black pepper, to taste

# Directions:

01 - Place cucumber, cherry tomatoes, red onion, red bell pepper, chickpeas, Kalamata olives, and parsley into a large salad bowl and mix gently.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until fully combined.
03 - Pour the dressing evenly over the vegetable and legume mixture and toss gently to coat all ingredients.
04 - Sprinkle crumbled feta cheese on top, if using, to add a creamy texture and briny flavor.
05 - Serve immediately for the freshest taste or refrigerate for 15 to 30 minutes to allow flavors to meld.

# Expert Hints:

01 -
  • It comes together in minutes and tastes like you spent an hour fussing over it.
  • Every ingredient stays crunchy and bright, no wilting or sogginess.
  • The lemon dressing is so good you'll want to drink it straight from the bowl.
02 -
  • Don't skip rinsing the chickpeas, the canning liquid makes everything taste off.
  • If you add the feta too early, it'll dissolve into the dressing and disappear.
03 -
  • Let the onion slices soak in ice water for five minutes before adding them, it takes the harsh edge off.
  • Use a microplane to grate the garlic instead of mincing, it distributes more evenly and doesn't leave you with raw chunks.
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