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The Best Marinated Chickpea Salad Recipe

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3.9 from 72 reviews

This vibrant and flavorful marinated chickpea salad combines tangy sun-dried tomatoes, briny olives, pepperoncinis, capers, and creamy feta cheese, all tossed in a zesty herb-infused Dijon mustard dressing. Ready in just 10 minutes and requiring no cooking, this salad is perfect as a light main dish or a satisfying side, bursting with Mediterranean-inspired flavors and textures.

  • 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)

Instructions

  1. Make Marinade: In a bowl, whisk together the sun-dried tomato oil (or olive oil), chopped fresh parsley, Dijon mustard, dried oregano, grated garlic, kosher salt, and freshly cracked black pepper until the mixture emulsifies and becomes well blended. Adjust seasoning with more salt if needed.
  2. Gather Salad Ingredients: Prepare the salad components by draining and rinsing the chickpeas, slicing the Castelvetrano olives, julienning and chopping the sun-dried tomatoes, finely chopping the pepperoncinis and shallot, and draining the capers.
  3. Combine Salad Ingredients: In a large bowl, add the chickpeas, olives, sun-dried tomatoes, pepperoncinis, capers, and shallot. Stir gently to mix the ingredients evenly.
  4. Dress & Toss: Pour the prepared dressing over the salad ingredients and toss thoroughly until everything is well coated with the marinade. Gently tuck in the feta cheese slices or add it right before serving, according to your preference.
  5. Let It Chill: Cover the salad and refrigerate for at least one hour, or up to overnight, to allow the flavors to meld and deepen.
  6. Serve & Enjoy: When ready to serve, taste the salad and season again with salt and pepper if needed. Serve chilled, ideally accompanied by slices of toasty sourdough bread for a complete and satisfying meal.
  7. Share the Love: If you enjoyed the recipe, consider leaving a 5-star rating and review to share your feedback and help others discover this delicious salad.

Notes

  • This salad improves in flavor when allowed to marinate for several hours or overnight.
  • Use Castelvetrano olives for their mild, buttery flavor, but green olives can be substituted if unavailable.
  • Adjust the amount of garlic and pepperoncini for your preferred spice level.
  • Feta cheese can be added before chilling or right before serving to maintain its texture.
  • Serve with crusty bread or as a side to grilled meats or fish.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • 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/the-best-marinated-chickpea-salad-recipe/