Mediterranean Chickpea Salad (Print Version)

A vibrant mix of chickpeas, cherry tomatoes, olives, and feta with a lemon-oregano dressing.

# What You'll Need:

→ Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup Kalamata olives, pitted and sliced
05 - 1/2 cup red onion, finely diced
06 - 1/2 cup feta cheese, crumbled
07 - 1/4 cup fresh parsley, chopped

→ Lemon Dressing

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

# Steps to Follow:

01 - In a large bowl, mix chickpeas, cucumber, cherry tomatoes, Kalamata olives, red onion, crumbled feta, and chopped parsley.
02 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, sea salt, and black pepper in a small bowl or jar until smooth.
03 - Pour the lemon dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Taste and adjust the seasoning if needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Additional Tips::

01 -
  • It comes together faster than you can set the table, yet tastes like you've been simmering it all day.
  • The chickpeas make it hearty enough to eat alone or elegant enough to serve alongside grilled fish without apology.
  • Once you taste how the salty feta and briny olives dance with the bright lemon, you'll find yourself making it constantly.
02 -
  • Don't dress the salad more than an hour ahead—the vegetables will begin to release their water and dilute the dressing, making it taste flat and sad rather than bright and alive.
  • If you find yourself with leftovers (though you probably won't), the salad is even better the next day, when everything has settled into one another like old friends.
03 -
  • Toast your own chickpeas in a dry pan with a pinch of salt and smoked paprika if you want them to stay firmer and develop a subtle crust instead of staying soft and absorbent.
  • The secret to restaurant-quality salad is finishing it with a pinch of fleur de sel right before serving—it catches on your tongue and reminds you that salt isn't just seasoning, it's amplification.
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