Fresh Mediterranean Salad Chickpeas (Printable)

A crisp mix of cucumber, tomatoes, chickpeas, olives, and herbs dressed in lemon-olive oil.

# What You'll Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced

→ Legumes

05 - 1 can (15 oz) chickpeas, drained and rinsed

→ Olives & Cheese

06 - 1/2 cup Kalamata olives, pitted and halved
07 - 1/3 cup crumbled feta cheese (optional)

→ Fresh Herbs

08 - 1/4 cup fresh parsley, chopped

→ Dressing

09 - 3 tbsp extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 clove garlic, minced
12 - 1 tsp dried oregano
13 - Salt and black pepper, to taste

# Steps:

01 - In a large bowl, mix cucumber, cherry tomatoes, red onion, bell pepper, chickpeas, olives, and parsley until evenly distributed.
02 - Whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper in a small bowl until emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients uniformly.
04 - If desired, sprinkle crumbled feta cheese atop the salad as a finishing touch.
05 - Serve immediately or refrigerate for 15 to 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together in minutes and tastes like you spent all day on it.
  • Every bite is crunchy, briny, tangy, and satisfying without feeling heavy.
  • You can make it ahead and it actually gets better as it sits.
02 -
  • Don't add the feta until just before serving or it will dissolve into the dressing and turn everything salty.
  • If the salad tastes flat, it needs more lemon or salt, almost always both.
03 -
  • Salt the cucumbers lightly and let them drain for ten minutes if they're watery, it keeps the salad from getting soupy.
  • Make extra dressing and keep it in a jar, it's perfect on roasted vegetables or grain bowls all week.
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