Description
This Mediterranean Chickpea Salad is a vibrant, nutritious dish combining creamy chickpeas with fresh cucumbers, sweet red bell peppers, tangy feta cheese, and briny Kalamata olives. Tossed in a zesty dressing made from extra-virgin olive oil, white wine vinegar, fresh lemon juice, and a hint of crushed red pepper flakes, this salad offers a refreshing and flavorful meal or side that is both easy to prepare and perfect for warm weather.
Ingredients
Scale
Salad Ingredients
- 2 (15.5-oz.) cans chickpeas, drained, rinsed
- 1 medium cucumber, sliced into quarter-moons
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta (about 3 oz.)
- 1/2 cup halved pitted Kalamata olives
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dressing Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the salad base: In a large bowl, combine the drained and rinsed chickpeas, sliced cucumbers, finely chopped red bell pepper, thinly sliced red onion, crumbled feta cheese, and halved Kalamata olives. Season the mixture with kosher salt and freshly ground black pepper to taste, then gently toss to mix all ingredients evenly.
- Make the dressing: In a jar with a tight-fitting lid, add extra-virgin olive oil, white wine vinegar, finely chopped fresh parsley, fresh lemon juice, and crushed red pepper flakes. Seal the jar and shake vigorously until the dressing is completely emulsified. Taste and season with salt and freshly ground black pepper as needed.
- Toss salad with dressing: Just before serving, pour the prepared dressing over the salad mixture. Toss gently but thoroughly so that all components are evenly coated, ensuring every bite is flavorful and vibrant.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes after tossing with dressing to allow the flavors to meld.
- You can substitute Kalamata olives with green olives if preferred.
- To make the salad vegan, omit the feta or substitute with a plant-based cheese alternative.
- This salad is perfect as a light main course or as a side dish alongside grilled meats or seafood.
- Leftovers keep well refrigerated for up to 2 days; add fresh herbs before serving to brighten the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Mediterranean chickpea salad, easy chickpea salad, healthy salad, vegetarian salad, feta salad, no-cook salad, summer salad
