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Mediterranean Chickpea Salad - Fresh, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 English cucumber, diced (or 2 Persian cucumbers)
  • 1 pint cherry or grape tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 red bell pepper, diced (optional but recommended)
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/3–1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional but lovely)
  • 1/4 cup extra-virgin olive oil
  • 2–3 tablespoons fresh lemon juice (to taste)
  • 1 teaspoon lemon zest (optional, but adds brightness)
  • 1–2 cloves garlic, finely minced or grated
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Prep the vegetables: Dice the cucumber, halve the tomatoes, chop the onion and bell pepper, and slice the olives. Add them to a large mixing bowl with the chickpeas.
  2. Make the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, salt, and pepper until emulsified.
  3. Toss the salad: Pour the dressing over the chickpea mixture. Gently toss until everything is coated.
  4. Add herbs and feta: Fold in parsley, mint (if using), and feta. Taste and adjust with more lemon, salt, or pepper as needed.
  5. Rest a few minutes: Let the salad sit for 10–15 minutes so the flavors mingle. This step makes a noticeable difference.
  6. Serve: Enjoy chilled or at room temperature. Add extra herbs or a drizzle of olive oil just before serving for a fresh finish.