Mediterranean Chickpea Salad

A bright, no-cook salad of chickpeas, cucumber, tomato, red onion, and feta tossed in a lemon-oregano vinaigrette. It's a pantry-friendly staple across Greek and Levantine kitchens, equally at home as a light lunch or a side for grilled meats.

By YumYum Editorial · Mediterranean

Prep: 15 min · Total: 15 min · Serves 4

Ingredients

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 cucumber, diced
• 2 Roma tomatoes, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 4 oz feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 clove garlic, minced
• to taste Salt and black pepper, to taste

Instructions

1. Combine chickpeas, cucumber, tomatoes, red onion, olives, and parsley in a large bowl.
2. Whisk together olive oil, red wine vinegar, lemon juice, oregano, and garlic in a small bowl to make the dressing.
3. Season the dressing with salt and pepper to taste.
4. Pour the dressing over the salad and toss well to coat.
5. Gently fold in the crumbled feta, keeping some pieces intact.
6. Let the salad sit for 10 minutes at room temperature so the flavors meld.
7. Taste and adjust salt, acid, or oregano before serving.