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Marinated Chickpea Salad Recipe

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4.2 from 31 reviews

This Marinated Chickpea Salad is a refreshing and flavorful dish, perfect for a quick and healthy meal. It combines tender chickpeas with briny olives, sun-dried tomatoes, pepperoncinis, capers, and shallots, all tossed in a zesty Dijon and herb marinade. Finished with crumbled feta cheese and chilled to meld the flavors, this salad is excellent served alongside crusty sourdough bread.

  • Total Time: 10 minutes plus chilling time
  • Yield: 8 servings

Ingredients

Marinade

  • 1/2 cup sun-dried tomato oil (or olive oil)
  • 3 tablespoons fresh chopped parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 2 cloves garlic, grated or finely minced
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Salad

  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1 cup sliced, pitted Castelvetrano olives
  • 1/2 cup julienne-cut, oil-packed, sun-dried tomatoes, drained and roughly chopped
  • 1/2 cup finely chopped pepperoncinis, drained
  • 3.5 ounce jar capers, drained
  • 1 shallot, finely diced
  • 4 ounces feta cheese (sliced, crumbled, or diced as preferred)

Instructions

  1. Make Marinade: In a bowl, whisk together the sun-dried tomato oil (or olive oil), fresh chopped parsley, Dijon mustard, dried oregano, and grated garlic. Add a couple pinches of kosher salt and fresh cracked black pepper. Whisk until the mixture is emulsified and season to taste with additional salt if necessary.
  2. Gather Salad Ingredients: Prepare all salad components by draining and rinsing the chickpeas, slicing the olives, julienning the sun-dried tomatoes, chopping the pepperoncinis, draining the capers, and finely dicing the shallot.
  3. Combine Salad: In a large mixing bowl, add the chickpeas, olives, sun-dried tomatoes, pepperoncinis, capers, and shallot. Toss lightly to combine.
  4. Dress and Toss: Pour the prepared marinade over the salad ingredients. Toss gently to ensure everything is well coated. Add the feta cheese now by gently tucking the slices or crumbles into the salad; alternatively, add just before serving if preferred.
  5. Chill: Refrigerate the salad for at least one hour, or up to overnight, to allow the flavors to meld and develop.
  6. Serve and Enjoy: Before serving, taste and adjust seasoning with salt and pepper as needed. Serve the salad alongside toasty sourdough bread for a complete meal experience.
  7. Share the Love: If you enjoyed this recipe, please consider leaving a 5-star rating and review to help others discover this delightful salad.

Notes

  • For best flavor, allow the salad to marinate for several hours or overnight.
  • Feel free to substitute the sun-dried tomato oil with extra virgin olive oil if unavailable.
  • Castelvetrano olives can be substituted with other mild green olives if preferred.
  • This salad keeps well in the refrigerator for up to 3 days, making it a great make-ahead option.
  • If you want a vegan version, omit the feta cheese or replace it with a plant-based cheese alternative.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/marinated-chickpea-salad-recipe/