Mediterranean Chickpea Feta Salad Recipe

Introduction

This Mediterranean Chickpea Feta Salad is a vibrant, refreshing dish perfect for warm days or as a healthy side. Packed with fresh vegetables, herbs, and tangy feta, it’s easy to prepare and full of flavor.

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed (approximately 850g / 3 cups)
• 1/2 cup red onion, finely chopped (approximately 75g)
• 1 cup cherry tomatoes, halved (approximately 150g)
• 1 cucumber, peeled, seeded, and diced (approximately 200g)
• 1/2 cup Kalamata olives, pitted and halved (approximately 80g)
• 4 ounces feta cheese, crumbled (approximately 115g)
• 1/4 cup fresh parsley, chopped (approximately 30g)
• 1/4 cup fresh mint, chopped (approximately 30g)
• 1/4 cup olive oil (approximately 60ml)
• 3 tablespoons lemon juice (approximately 45ml)
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove excess moisture. This helps the dressing stick better.
2. Step 2: Finely chop the red onion. Halve the cherry tomatoes. Peel, seed, and dice the cucumber. Halve the Kalamata olives. Freshly chopped vegetables add the best flavor and texture.
3. Step 3: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season with salt and pepper. Make sure the dressing is well emulsified.
4. Step 4: In a large bowl, combine chickpeas, red onion, cherry tomatoes, cucumber, Kalamata olives, feta, parsley, and mint. Pour the dressing over and gently toss to combine. Be careful not to crush the feta.
5. Step 5: Serve immediately or chill in the refrigerator. The salad tastes better after the flavors meld. Garnish with extra feta and herbs if desired.

Tips & Variations

• Use fresh herbs like basil or dill if you prefer a different flavor profile.
• Adding a handful of toasted pine nuts or walnuts gives extra crunch.
• For a vegan version, substitute feta with a plant-based cheese or omit it altogether.
• Adjust lemon juice and garlic to taste for more brightness or pungency.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten the same day for the freshest texture, but chilling helps the flavors blend nicely. When reheating, it’s best served cold or at room temperature rather than warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas straight from the can?

Yes, but rinsing and drying them helps remove excess salt and moisture, making the salad less soggy and allowing the dressing to stick better.

How long does this salad keep in the fridge?

It stays fresh for about 2 days. After that, the vegetables may become watery and the feta can lose its texture.

Mediterranean Chickpea Feta Salad Recipe

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★★★★★

4.7 from 96 reviews

• Author: lina
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A vibrant and refreshing Mediterranean Chickpea Feta Salad packed with wholesome chickpeas, fresh vegetables, tangy feta, and a zesty lemon-oregano dressing. Perfect as a light lunch, a side dish, or a healthy snack, this no-cook salad combines bold flavors and nutritious ingredients for a satisfying meal.

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Ingredients

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Salad Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed (approximately 850g / 3 cups)
• 1/2 cup red onion, finely chopped (approximately 75g)
• 1 cup cherry tomatoes, halved (approximately 150g)
• 1 cucumber, peeled, seeded, and diced (approximately 200g)
• 1/2 cup Kalamata olives, pitted and halved (approximately 80g)
• 4 ounces feta cheese, crumbled (approximately 115g)
• 1/4 cup fresh parsley, chopped (approximately 30g)
• 1/4 cup fresh mint, chopped (approximately 30g)

Dressing Ingredients

• 1/4 cup olive oil (approximately 60ml)
• 3 tablespoons lemon juice (approximately 45ml)
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

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Instructions

1. Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel to remove any excess moisture, which will help the dressing stick better to the chickpeas and other salad ingredients.
2. Chop the Vegetables: Finely chop the red onion. Halve the cherry tomatoes. Peel, seed, and dice the cucumber. Halve the Kalamata olives. Using fresh chopped vegetables ensures optimal flavor and texture in the salad.
3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, and dried oregano. Season the dressing with salt and pepper according to your taste preferences. Whisk until well emulsified to evenly distribute the flavors throughout the salad.
4. Combine and Toss: In a large mixing bowl, combine the chickpeas, red onion, cherry tomatoes, cucumber, Kalamata olives, crumbled feta cheese, chopped parsley, and mint. Pour the prepared dressing over the salad and gently toss everything to mix. Take care not to overmix to avoid breaking up the feta cheese.
5. Serve and Enjoy: Serve the salad immediately or refrigerate for later use. The salad’s flavors deepen and meld beautifully if allowed to chill in the refrigerator before serving. Garnish with extra feta and fresh herbs to elevate presentation.

Notes

• For best results, use fresh, ripe vegetables for maximum flavor and crisp texture.
• Adjust garlic and lemon juice quantities to suit your personal taste.
• This salad can be made a few hours ahead and refrigerated to enhance the flavor melding.
• Use gluten-free canned chickpeas and check feta cheese if you follow a strict gluten-free diet.
• Optional: Add a handful of toasted pine nuts or a sprinkle of crushed red pepper for extra texture and heat.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean

Keywords: Mediterranean salad, chickpea salad, feta salad, no-cook salad, healthy salad, vegetarian, easy salad recipe