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Mediterranean Chickpea Salad

A quick, wholesome salad combining chickpeas, crunchy vegetables, and a tangy dressing, perfect for a light lunch or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans 15-ounce cans of chickpeas, drained and rinsed well The heart of the salad; starchy and nutty.
  • 3/4 cup chopped cucumber Adds a cool, crisp bite.
  • 2/3 cup sliced cherry tomatoes Brings juicy sweetness.
  • 1/2 cup chopped red bell pepper Offers a crunchy, sweet counterpoint.
  • 1/3 cup sliced kalamata olives Introduces a briny Mediterranean flavor.
  • 1/4 cup chopped red onion Adds mild sharpness and crunch.
  • 1/4 cup crumbled feta cheese Supplies creamy, salty richness.
  • 1/4 cup chopped fresh parsley Brightens the salad with a pleasant flavor.
Dressing Ingredients
  • 1/4 cup extra virgin olive oil Smooths flavors and carries aromas.
  • 1/4 cup red wine vinegar Provides tang and liveliness.
  • 1 tablespoon Dijon mustard Helps emulsify the dressing.
  • 1 teaspoon oregano Brings herbal depth.
  • 1/2 teaspoon garlic powder Adds savory depth.
  • 1/4 teaspoon kosher salt Finalizes the seasoning.
  • 1/4 teaspoon ground black pepper Enhances flavor.

Method
 

Preparation
  1. Assemble all of the salad ingredients (chickpeas, cucumber, cherry tomatoes, red bell pepper, olives, red onion, feta, and parsley) in a large bowl.
  2. Add all of the dressing ingredients to a mason jar fitted with a lid and shake well to emulsify.
  3. Pour the dressing over the salad and toss gently until everything is coated.
  4. Serve cold or at room temperature.

Notes

Best served immediately or within a few hours for optimal texture. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the dressing separate.