Ingredients
Salad Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 mini cucumbers, chopped
- 1 tablespoon red onion, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 red bell pepper, chopped
- 1 cup little tomatoes (grape, cherry, etc.), cut into halves
- 1/2 cup Kalamata olives
- 3.5 ounces feta cheese (preferably packed in oil & herbs)
Dressing Ingredients
- 2 tablespoons olive oil
- 1/2 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare Chickpeas: Drain and rinse your chickpeas thoroughly to remove excess salt and canning liquid. Place them in a large salad bowl to serve as the base of your salad.
- Chop Vegetables and Herbs: Prepare all fresh vegetables and herbs by chopping the mini cucumbers, red onion, oregano, parsley, red bell pepper, and halving the little tomatoes. Add each chopped ingredient immediately into the salad bowl to keep them fresh and ready for mixing.
- Add Olives and Feta: Incorporate the Kalamata olives and crumbled or cut feta cheese into the salad bowl with the rest of the ingredients, ensuring an even distribution of flavors.
- Make and Add Dressing: In the same salad bowl, pour in olive oil, lemon juice, and add the minced garlic directly. Toss the salad gently to combine all ingredients with the dressing thoroughly.
- Season and Adjust: Taste the salad and adjust the seasoning by adding more olive oil if needed, along with salt and pepper to your preference. Toss gently one last time to make sure flavors meld beautifully.
Notes
- For best flavor, allow the salad to rest for 10 minutes before serving to let the dressing coat the ingredients thoroughly.
- This salad keeps well refrigerated for up to 2 days, making it a great make-ahead option.
- Use fresh herbs for the brightest flavor; dried herbs will change the character of the dish.
- Feta packed in oil and herbs adds extra flavor, but plain feta can also be used.
- Optional additions include a sprinkle of toasted pine nuts or a handful of arugula for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
