Description
A vibrant and refreshing Greek Chickpea Salad packed with fresh vegetables, tangy feta, and a zesty homemade dressing. Perfect as a light lunch or a side dish for any Mediterranean-inspired meal.
Ingredients
Scale
Salad Ingredients
- 15 ounces canned chickpeas rinsed and drained
- 2 cups grape tomatoes halved
- 2 cups English cucumber chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- ¼ cup sliced pepperoncini
- ½ cup pitted kalamata olives halved
- 1 small red onion finely chopped
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Sea salt and black pepper to taste
Dressing Ingredients
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the rinsed and drained chickpeas, halved grape tomatoes, chopped cucumber, red and yellow bell peppers, pepperoncini slices, kalamata olives, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley. Season the mixture lightly with sea salt and black pepper.
- Prepare Dressing: In a small bowl, whisk together olive oil, red wine vinegar, fresh lemon juice, honey, minced garlic, dried oregano, sea salt, and black pepper until the dressing is well combined and emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad ingredients and gently toss everything together to ensure all the components are evenly coated with the flavorful dressing.
- Adjust Seasoning and Serve: Taste the salad and adjust salt and pepper if needed. Serve the salad immediately for the freshest flavor or refrigerate for up to 1 hour to allow the flavors to meld before serving.
Notes
- Use chickpeas straight from the can to save time; just rinse and drain well to reduce sodium.
- If you prefer a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- For extra freshness, add chopped fresh mint or dill alongside the parsley.
- The salad can be refrigerated for up to 24 hours, but it’s best enjoyed within a few hours to keep the vegetables crisp.
- Adjust the level of pepperoncini to suit your preferred level of spiciness and tang.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg
