Mediterranean Chickpea Feta Salad
A colorful and nutritious salad that celebrates Mediterranean flavors with chickpeas, fresh vegetables, and tangy feta.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 15 oz can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Gather your ingredients. A colorful array of fresh veggies, a can of chickpeas, and creamy feta will make your salad sing!
- Chop the fresh vegetables. In a large bowl, combine the chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, crumbled feta, and chopped parsley. Toss them gently to mix and set aside.
- Prepare the dressing. In a smaller bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until well combined.
- Dress the salad. Pour the prepared dressing over the salad mixture in the large bowl. Gently toss everything together until well coated.
- Chill before serving. Cover the salad and refrigerate for at least 15 minutes to allow flavors to meld.
Notes
Let the salad sit a bit longer in the fridge for enhanced flavor. Use ripe tomatoes for the best taste. Add toasted pine nuts or sunflower seeds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg