Mediterranean Chickpea Salad
Hearty chickpeas, fresh veggies, Kalamata olives, and feta cheese tossed in a zesty lemon dressing make this easy salad a total crowd-pleaser.
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Ingredients
For the Salad:
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- ½ red onion finely diced
- ½ cup Kalamata olives halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley chopped
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Drain and rinse your chickpeas thoroughly, then pat them dry with a paper towel — this helps the dressing stick better.
- Add the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta, and parsley to a large mixing bowl.
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, cumin, smoked paprika, salt, and pepper until well combined.
- Pour the dressing over the salad and toss everything together until evenly coated.
- Taste and adjust seasoning as needed — more lemon for brightness, more salt for depth.
- Serve immediately or refrigerate for up to 30 minutes to let the flavors meld.
Servings: 4