Mediterranean Chickpea Feta Salad (Printable Version)

Savory blend of chickpeas, feta, and crisp vegetables in a refreshing Mediterranean-inspired salad.

# What You'll Need:

→ Salad Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1/2 red onion, finely chopped
05 - 1/4 cup Kalamata olives, pitted and sliced
06 - 1/3 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Vinaigrette

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic, minced
11 - 1/2 teaspoon dried oregano
12 - Salt and black pepper to taste

# Directions:

01 - Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and slice the Kalamata olives.
02 - In a large bowl, add the drained chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, and a pinch of salt and pepper.
04 - Pour the vinaigrette over the salad ingredients and toss gently to coat evenly.
05 - Cover and refrigerate for at least 30 minutes. Stir before serving and adjust seasoning as desired.

# Additional Tips::

01 -
  • Works with pantry staples like canned chickpeas and dried herbs
  • Whips up in just fifteen minutes for those busy days
  • Filling enough for lunch but perfect as a side too
  • Keeps well in the fridge for meal prep
02 -
  • High in vegetarian protein and fiber
  • Perfect for picnics potlucks or meal prep
  • Naturally gluten free and customizable for all diets
03 -
  • Always drain and dry chickpeas fully for best texture
  • Use a block of feta rather than precrumbled for creaminess and flavor
  • Let the salad rest for at least ten minutes after dressing to let the flavors meld
  • A big wooden bowl and gentle hands prevent the feta from getting mushy and help the herbs stay perky

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