Name: Mediterranean Chickpea Salad with Feta
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 large cucumber, diced; 1/3 cup red onion, finely diced; 1/3 cup Kalamata olives, pitted and sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice (about 1 lemon); 1 garlic clove, finely minced; 1/2 tsp dried oregano; Salt and black pepper to taste

Mediterranean Chickpea Salad with Feta

HomemadePepper3101

This Mediterranean Chickpea Salad with Feta is the ultimate refreshing, make-ahead lunch or side, bursting with color and flavor. Crisp cucumbers and juicy tomatoes provide crunch and freshness, while briny olives and creamy feta add a delightful salty tang. The simple lemon-oregano dressing ties it all together, making this salad both zesty and satisfying. It's naturally gluten-free and can be prepped in under 20 minutes—perfect for sunny California days. Serve it alongside grilled chicken, fish, or as a standalone meal for a nourishing, protein-packed dish that’s both light and filling.

Ingredients

Instructions

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing. Set aside to let flavors meld.
In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
Pour the dressing over the salad and toss well to evenly coat all the ingredients.
Gently fold in the crumbled feta cheese and chopped parsley, being careful not to break up the feta too much.
Taste and adjust seasoning as needed with more salt, pepper, or lemon juice.
Refrigerate salad for at least 15 minutes before serving to allow flavors to develop. Serve chilled or at room temperature.