Chickpea Mediterranean Salad
This vegetarian salad is full of crunchy veggies, juicy tomatoes, briny olives and creamy feta, all seasoned with a mild garlic-lemon vinaigrette made with fresh parsley and oregano. It makes a great lunch, dinner side dish or potluck offering
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Chickpea Mediterranean Salad
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Ingredients
2 - 15.5-ounce cans chickpeas, drained and rinsed
3 mini cucumbers, chopped
1 cup heirloom cherry tomatoes, halved
½ cup sliced kalamata olives (use olives from the marinated feta and olive mix)
½ cup chopped red onion
4 ounces marinated feta cheese, diced
½ red bell pepper, chopped
FOR THE DRESSING: 2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice + more to taste
1 grated garlic clove
1 tablespoon minced fresh oregano
1 tablespoon minced fresh parsley
Salt, to taste
Pepper, to taste
Directions
- Place chickpeas, cucumber, tomatoes, olives, red onion, feta and red bell pepper in a large mixing bowl.
- TO MAKE THE DRESSING: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano and parsley. Season with salt and pepper to taste.
- Pour the dressing over the salad; toss to combine. Taste and add more salt, pepper and lemon juice as needed. Enjoy!
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Prep Time
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Cook Time
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Servings
Directions
- Place chickpeas, cucumber, tomatoes, olives, red onion, feta and red bell pepper in a large mixing bowl.
- TO MAKE THE DRESSING: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano and parsley. Season with salt and pepper to taste.
- Pour the dressing over the salad; toss to combine. Taste and add more salt, pepper and lemon juice as needed. Enjoy!