Chickpea Salad with Feta and Olives
Chickpea Salad with Feta and Olives is a refreshing, protein-packed Mediterranean-inspired dish featuring chickpeas, tangy feta cheese, briny olives, and fresh herbs in a zesty lemon dressing. Perfect as a side or light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus chilling time)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
– 2 (15-ounce) cans of chickpeas (garbanzo beans), rinsed and drained
– 1 large English cucumber, diced
– 1 pint cherry or grape tomatoes, halved or quartered
– 1/2 large red onion, finely diced
– 1/2 cup Kalamata olives, pitted and halved
– 1/2 cup crumbled feta cheese
– 1/4 cup fresh parsley, finely chopped
– 2 tablespoons fresh dill, finely chopped
– 1/3 cup extra virgin olive oil
– 1/4 cup fresh lemon juice
– 1 tablespoon red wine vinegar
– 1 teaspoon dried oregano
– 1 clove garlic, minced or grated
– 1/2 teaspoon Dijon mustard
– 1/2 teaspoon sea salt, or to taste
– 1/4 teaspoon black pepper, freshly ground
Instructions
- In a large bowl, combine chickpeas, feta cheese, olives, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- For a vegan version, omit the feta or use a plant-based alternative.
- Add cherry tomatoes or bell peppers for extra color and flavor.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Serve as a side dish, over greens, or with pita bread.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
Find it online: https://us.recipesfood.org/chickpea-salad-with-feta-and-olives/
