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Bright & Zesty Mediterranean Chickpea Salad with Lemon-Herb Vinaigrette

Close-up of a vibrant mediterranean chickpea salad featuring chickpeas, cucumbers, tomatoes, olives, and feta cheese.
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Make this quick, no-cook Mediterranean Chickpea Salad in 15 minutes. It is packed with fresh vegetables, feta, and olives, and uses a bright lemon dressing. This recipe works well for healthy lunch meal prep.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, halved
  • 4 ounces feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Rinse and drain the canned chickpeas thoroughly. Place them in a large mixing bowl.
  2. Chop the cucumber, halve the tomatoes, finely chop the red onion, and halve the olives. Add all chopped vegetables and the crumbled feta cheese to the bowl with the chickpeas.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper to create the vinaigrette.
  4. Pour the dressing over the salad ingredients.
  5. Add the chopped fresh parsley.
  6. Gently toss all ingredients together until everything is evenly coated with the dressing.
  7. Serve immediately or cover and refrigerate for later use.

Notes

  • This salad keeps well for up to four days when stored in an airtight container in the refrigerator, making it excellent for meal prep.
  • For a heartier meal, add 1 cup of cooked orzo pasta to the salad mixture.
  • If you prefer a less salty salad, rinse the feta cheese lightly before crumbling it in.

Nutrition

Find it online: https://cookincorner.com/mediterranean-chickpea-salad-recipe/