Description
A fresh and vibrant Chickpea Feta Salad that combines tender chickpeas, juicy cherry tomatoes, crisp cucumber, and tangy feta cheese, all tossed in a zesty lemon and olive oil dressing. Perfect for a quick, healthy meal or side dish, ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 can chickpeas, drained and rinsed (approximately 15 oz)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, chopped
- 1/2 cup feta cheese, crumbled
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Combine the veggies and chickpeas: In a large bowl, mix together the drained chickpeas, halved cherry tomatoes, diced cucumber, and chopped red onion until evenly distributed.
- Add the feta cheese: Gently fold in the crumbled feta cheese to the vegetable and chickpea mixture, taking care not to break the feta too much.
- Prepare the dressing: In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until well emulsified and seasoned to taste.
- Toss the salad: Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure everything is coated evenly with the dressing.
- Serve or chill: You can serve the salad immediately for a fresh, crisp flavor, or refrigerate it for about 30 minutes to allow the flavors to meld before serving.
Notes
- For extra flavor, add chopped fresh herbs such as parsley, mint, or dill.
- Use canned chickpeas for convenience, but cooked dried chickpeas can also be used.
- This salad is best served fresh but can be stored in the fridge for up to 2 days.
- Adjust lemon juice and seasoning according to taste for a more tangy or mild dressing.
- Can be served as a light main dish or as a side salad for Mediterranean meals.
