Description
A fresh and vibrant Mediterranean Chickpea Salad featuring chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and fresh parsley, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a side dish for any meal.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- Juice of 1 lemon (about 2 tbsp)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare ingredients: Rinse the chickpeas under cold water and prepare the vegetables by chopping the cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces.
- Combine salad components: In a large bowl, combine chickpeas, tomatoes, cucumber, red onion, parsley, and feta cheese. Gently mix to combine.
- Add dressing: Drizzle olive oil and lemon juice over the salad; season with salt and pepper. Toss until well-coated.
- Chill and serve: For optimal flavor fusion, let the salad rest in the fridge for 15-30 minutes before serving.
Notes
- This salad can be served immediately but tastes best if allowed to marinate in the fridge for at least 15 minutes.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Use fresh lemon juice for the best citrus flavor instead of bottled lemon juice.
- The salad stores well in the refrigerator for up to 2 days, making it a great make-ahead dish.