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Mediterranean Chickpea Salad - Fresh, Bright, and Ready in Minutes

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed (about 3 cups cooked)
  • 1 large English cucumber, diced (or 2 Persian cucumbers)
  • 1 pint cherry or grape tomatoes, halved
  • 1 red bell pepper, diced
  • 1/4 small red onion, very thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled (use block feta if possible)
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional but lovely)
  • 1/4 cup extra-virgin olive oil
  • 1 large lemon, zested and juiced (about 3–4 tablespoons juice)
  • 1–2 garlic cloves, finely minced or grated
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard (for body and tang)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Prep the chickpeas: Drain and rinse chickpeas under cold water. Pat them dry with a clean towel to help the dressing cling better.
  2. Chop the vegetables: Dice the cucumber and bell pepper. Halve the tomatoes. Thinly slice the red onion. Halve the olives.
  3. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, Dijon, salt, and pepper until emulsified.
  4. Combine the base: In a large bowl, add chickpeas, cucumber, tomatoes, bell pepper, red onion, and olives.
  5. Add herbs and feta: Sprinkle in parsley, mint (if using), and crumbled feta.
  6. Dress the salad: Pour the dressing over the mixture and toss gently until everything is well coated.
  7. Taste and adjust: Add a pinch more salt, pepper, or lemon juice if needed. If you like more richness, drizzle another teaspoon of olive oil.
  8. Rest (optional): Let the salad sit for 10–15 minutes to let the flavors meld. Serve chilled or at room temperature.