Mediterranean Chickpea Salad

• Prep time: 15 minutes
• Yields: 4–6 servings

Ingredients

For the Salad

• 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
• 1 large English cucumber, diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup red onion, finely diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill or parsley, finely chopped

For the Lemon-Herb Dressing

• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 clove garlic, minced or pressed
• 1 tsp dried oregano
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prep the Chickpeas: Open the cans of chickpeas, pour them into a colander, and rinse them thoroughly under cold water. Let them drain completely so they don’t water down your salad dressing.
2. Chop the Veggies: Dice your cucumber, half the cherry tomatoes, slice the olives, and finely chop the red onion and fresh herbs.
3. Combine: In a large mixing bowl, combine the drained chickpeas, cucumber, tomatoes, olives, and red onion.
4. Make the Dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
5. Toss: Pour the dressing over the salad ingredients and toss everything together until the vegetables and chickpeas are evenly coated.
6. Finish with Cheese: Gently fold in the crumbled feta cheese and chopped fresh dill or parsley so the feta stays in nice, visible chunks like in the photo.

Pro-Tip: While you can eat this right away, letting it sit covered in the refrigerator for 30 minutes before serving allows the chickpeas to absorb all the delicious garlic-lemon flavors. It tastes even better the next day! Store in an airtight container for up to 4 days.