Mediterranean Chickpea Feta Salad (Printable)

A vibrant, protein-rich salad bursting with fresh Mediterranean flavors and crisp vegetables.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/3 cup Kalamata olives, pitted and halved
07 - 1/2 cup feta cheese, crumbled
08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tbsp extra virgin olive oil
10 - 1 1/2 tbsp freshly squeezed lemon juice
11 - 1 tsp dried oregano
12 - 1 garlic clove, minced
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper

# How to Make It:

01 - In a large bowl, mix chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, and parsley.
02 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl until thoroughly combined.
03 - Pour the dressing over the salad mixture and toss gently to ensure even coating.
04 - Taste and adjust seasoning as desired. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Hacks:

01 -
  • It comes together in 15 minutes but tastes like you spent an hour on it.
  • The chickpeas give you real staying power, so you won't be hungry an hour later.
  • It actually gets better if you make it ahead—the feta and olives get friendlier with the dressing.
02 -
  • Don't dress the salad more than an hour ahead or the vegetables start weeping and everything gets soggy.
  • If you chop the onion too thick, it'll be harsh; too fine and it disappears—aim for slivers you can actually see.
  • The feta needs to be added last or it gets lost in the tossing.
03 -
  • Squeeze a tiny bit of extra lemon over everything right before eating—it brightens flavors that may have settled.
  • If your feta tastes too salty, soak it in cold water for 15 minutes before crumbling it into the salad.

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