Mediterranean Chickpea Salad with Feta and Lemon

Introduction

This is the salad that lives on rotation in our fridge from May through September. It's the one I pack for picnics, scoop onto toast for a fast lunch, and bring to potlucks knowing it'll actually get eaten. Chickpeas give it staying power, the feta does the heavy lifting on flavor, and the lemony dressing wakes everything up. Make it ahead — it genuinely tastes better the next day.

Cooking your way through our archive? Don't miss our Shakshuka with Feta and Fresh Herbs or our Greek Village Salad (Horiatiki) with a Block of Feta, and browse every salad recipe for more ideas.

Ingredients

• •2 cans (400 g each) chickpeas, drained and rinsed
• •1 English cucumber, diced
• •300 g cherry tomatoes, halved
• •1/2 red onion, thinly sliced
• •100 g pitted Kalamata olives
• •150 g feta cheese, cubed or crumbled
• •A handful of fresh mint and parsley, chopped
• •1/4 cup extra-virgin olive oil
• •Juice of 1 large lemon
• •1 tsp dried oregano
• •1 garlic clove, grated
• •Salt and pepper to taste

Instructions

1. 1

   Soak the sliced red onion in cold water for 10 minutes, then drain. This softens its bite.

2. 2

   In a large bowl, combine the chickpeas, cucumber, tomatoes, drained onion, olives, feta, and herbs.

3. 3

   In a small jar, shake together the olive oil, lemon juice, oregano, garlic, salt, and pepper.

4. 4

   Pour the dressing over the salad and toss gently to coat.

5. 5

   Let the salad sit for 10 minutes before serving so the flavors meld. It keeps well covered in the fridge for up to 3 days.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

360 kcal

Protein

14 g

Carbs

30 g

Fat

22 g