Mediterranean Chickpea Salad (Print Version)

A refreshing mix of chickpeas, olives, feta, and crisp veggies in a tangy lemon 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

# Cooking Steps:

01 - In a large bowl, mix chickpeas, cucumber, cherry tomatoes, olives, red onion, feta cheese, and parsley until evenly distributed.
02 - In a separate bowl or jar, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning if desired. Serve immediately or refrigerate for 30 minutes to enhance flavor meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can make it on your busiest days.
  • The flavors actually improve as it sits, so you can prep it hours ahead and it gets even better.
  • It's satisfying enough to eat as a full meal but humble enough to serve beside grilled chicken or fish.
02 -
  • Don't dress the salad more than a few hours before eating or the cucumber will get mushy and everything will taste like salt.
  • If you're making this ahead, toss the vegetables without the dressing and add it right before serving—your texture will stay crisp and happy.
  • The feta will seem to disappear as it sits, but it's just mellowing into the background, still doing its salty work.
03 -
  • Make the dressing in a jar and shake it hard—emulsification matters more than whisking and creates a dressing that actually coats everything evenly.
  • Buy good feta from a cheese counter if you can; it tastes nothing like the pre-crumbled version from a bag.
  • Keep the cucumber separate until the last moment before serving, or it will weep into the salad and dilute all your careful seasoning.
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