Description
A vibrant and refreshing Mediterranean Chickpea Salad packed with fresh vegetables, herbs, and a zesty lemon dressing. Perfect as a light lunch, side dish, or topping!
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional: Pita bread or lettuce cups for serving
Instructions
- Prepare the Vegetables and Herbs: Chop the red onion, cucumber, red bell pepper, and yellow bell pepper into small, even pieces. Halve the Kalamata olives. Chop the fresh parsley and mint.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the drained and rinsed chickpeas, chopped red onion, diced cucumber, diced red and yellow bell peppers, halved Kalamata olives, crumbled feta cheese, chopped fresh parsley, and chopped fresh mint.
- Dress the Salad: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Chill (Optional): For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving.
Notes
- Soaking the chopped red onion in cold water for 10 minutes can mellow its flavor.
- Taste the dressing and adjust seasonings as needed.
- The salad can be made a day ahead of time.
- Serve with pita bread, in lettuce cups, as a side dish, or as a topping.
- Variations: Add sun-dried tomatoes, different herbs (dill, basil), avocado, red pepper flakes, different beans (cannellini), quinoa, or couscous. Omit feta for a vegan option.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes