Description
A fresh and colourful Mediterranean chickpea salad made with hearty chickpeas, crisp cucumber, juicy cherry tomatoes, red onion, Kalamata olives, creamy feta, and fresh herbs, all tossed in a bright lemon herb dressing.
Ingredients
For the Salad
2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
1 large cucumber, diced
1 1/2 cups (225 g) cherry tomatoes, halved
1/2 small red onion, finely sliced
3/4 cup (110 g) crumbled feta cheese
1/2 cup (75 g) Kalamata olives, pitted and sliced
1/4 cup (15 g) fresh parsley, chopped
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
For the Lemon Herb Dressing
4 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 small garlic clove, finely minced
1 tsp dried oregano
1/2 tsp honey
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Drain and rinse the chickpeas thoroughly under cool running water. Gently pat them with paper towels to remove excess moisture.
2. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Slice the Kalamata olives and finely chop the parsley, dill, and mint.
3. In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey, salt, and black pepper until smooth and well combined.
4. Add the chickpeas, cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, dill, and mint to a large serving bowl. Toss gently to distribute the ingredients evenly.
5. Scatter the crumbled feta over the salad, leaving some pieces slightly larger so its creamy texture remains noticeable.
6. Pour the lemon herb dressing evenly over the chickpea mixture. Gently toss until the ingredients are lightly coated without breaking up the feta too much.
7. Cover the salad and refrigerate for 15–20 minutes before serving to allow the chickpeas and vegetables to absorb the flavours of the dressing.
8. Just before serving, add a little extra crumbled feta, fresh herbs, and a light drizzle of extra-virgin olive oil if desired.
9. Serve chilled or slightly cool as a refreshing Mediterranean side dish, light lunch, or easy meal-prep salad.
Notes
Drain the chickpeas well because excess water can dilute the dressing and make the salad watery. Use ripe, juicy cherry tomatoes for the best flavour and colour. Do not skip the fresh parsley, dill, and mint because they add freshness and Mediterranean character. Dress the salad before chilling so the chickpeas have time to absorb the dressing. Toss gently after adding the feta so it stays creamy and visible. Taste before serving and adjust the lemon juice, salt, or black pepper according to your preference. Serve with warm pita bread, toasted flatbread, or crusty bread for a simple lunch. The salad pairs well with grilled chicken, fish, roasted vegetables, quinoa, or couscous. Diced bell peppers, avocado, roasted red peppers, or thinly sliced radishes can be added for extra vegetables. Cooked dried chickpeas can be used instead of canned chickpeas. Make sure they are fully cooked, drained, and cooled first. Crumbled goat cheese or fresh mozzarella can be substituted for feta. The honey can be omitted from the dressing if preferred. Store leftovers in an airtight container in the refrigerator and enjoy within a few days for the best texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean