Mediterranean Chickpea Salad (Printable)

Crisp vegetables, chickpeas, and creamy feta tossed in zesty lemon-oregano dressing for a fresh, light meal.

# What You'll Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1 red bell pepper, diced
05 - 1/4 cup fresh parsley, chopped

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Cheese

07 - 3.5 oz feta cheese, crumbled

→ Dressing

08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How to Cook:

01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, chopped parsley, and drained chickpeas.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, dried oregano, minced garlic, sea salt, and freshly ground black pepper until well blended.
03 - Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly.
04 - Add the crumbled feta cheese and toss lightly, or sprinkle on top for visual presentation.
05 - Serve immediately, or chill for 20 to 30 minutes to allow flavors to develop and meld together.

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means you can actually eat fresh food on a weeknight without the usual stress.
  • The lemon-oregano dressing is so bright it makes you forget you're eating something that's technically good for you.
  • Chickpeas mean real protein and staying power, so this works equally well as lunch the next day or a side that doesn't feel like an afterthought.
02 -
  • Rinsing your canned chickpeas well isn't just cleaning—it's the difference between a fresh-tasting salad and one that tastes like a tin.
  • The dressing sits better if you let the acid and oil hang out together for a minute before adding everything else, creating a small emulsion that coats each vegetable instead of pooling at the bottom.
03 -
  • If you're making this more than a few hours ahead, dress everything except the feta and add the cheese just before serving to keep the salad from becoming watery.
  • Toast a pinch of cumin seeds in a dry pan for thirty seconds and crush them into the dressing if you want to add an unexpected layer of warmth and earthiness.
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