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Fresh Mediterranean Chickpea Salad with Zesty Lemon Herb Feta Dressing

Fresh Mediterranean Chickpea Salad - featured image
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A quick, easy, and refreshing Mediterranean chickpea salad featuring a creamy, tangy lemon herb feta dressing. Perfect for a light lunch or a crowd-pleasing side dish.

Ingredients

Scale
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • Water to thin the dressing as needed

Instructions

  1. Drain and rinse the chickpeas thoroughly under cold water to remove any canning liquid taste.
  2. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, finely chop the red onion, slice the Kalamata olives, and roughly chop the parsley. Set everything aside in a large mixing bowl.
  3. In a blender or food processor, combine the crumbled feta, olive oil, fresh lemon juice, minced garlic, and fresh oregano leaves. Pulse until smooth.
  4. If the dressing is too thick, add a splash of water—start with one tablespoon and increase gradually until it reaches a creamy but pourable consistency.
  5. Season the dressing with salt and pepper to taste, keeping in mind feta is salty.
  6. Pour the dressing over the salad ingredients in the mixing bowl and toss gently but thoroughly to coat all components evenly.
  7. Cover the salad and refrigerate for 15-20 minutes to let the flavors meld, or serve immediately if short on time.
  8. Optional: Just before serving, sprinkle extra crumbled feta and freshly chopped parsley on top for presentation and flavor boost.

Notes

For a vegan version, replace feta with dairy-free cheese or blended silken tofu with lemon and herbs. Soak red onion in cold water for 5 minutes to mellow sharpness. Rinse chickpeas well to remove canning liquid taste. Dressing can be made ahead and stored up to 2 days. Let salad rest chilled for best flavor. Avoid overmixing to keep veggies crisp.

Nutrition

Keywords: Mediterranean salad, chickpea salad, feta dressing, lemon herb dressing, healthy salad, quick salad, vegetarian salad, gluten-free salad

Find it online: https://zoeplate.com/fresh-mediterranean-chickpea-salad-recipe-easy-zesty-lemon-herb-feta-dressing/