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Easy • Vegetarian

Savory Mediterranean Chickpea and Feta Salad

A bright and zesty Mediterranean-inspired salad packed with chickpeas, fresh veggies, salty feta, and a simple herb dressing.

Prep
15 min
Cook
0 min
Servings
4
Level
Easy
Savory Mediterranean Chickpea and Feta Salad

This Savory Mediterranean Chickpea and Feta Salad is a burst of sunshine in a bowl! It's incredibly fresh, vibrant, and packed with satisfying textures and flavors. Hearty chickpeas, crisp vegetables, and salty feta all come together with a zesty herb dressing. Perfect for a light lunch, a side dish, or even a quick, healthy dinner!

Ingredients

Yield: 4 servings

For the Salad

  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 large cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)

For the Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    In a large bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint (if using).

  2. Step 2

    In a small bowl, whisk together all the dressing ingredients: olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper until well combined.

  3. Step 3

    Pour the dressing over the salad ingredients. Toss gently to ensure all components are evenly coated. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.

  4. Step 4

    Serve immediately, or for best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is also excellent for meal prep and keeps well in the fridge for 3-4 days.

Tips

  • For a heartier meal, serve this salad over a bed of mixed greens, with a side of warm pita bread, or stuffed into whole wheat wraps.
  • If you don't like raw red onion, soak the slices in cold water for 10 minutes before adding them to the salad to reduce their pungency.
  • Add a different crunchy element like toasted pine nuts or sunflower seeds for an extra layer of texture.

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