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Greek Chickpea Salad With Feta - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 small English cucumber, diced (or 1/2 large cucumber, seeds removed)
  • 1 red bell pepper, diced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional but recommended)
  • 1/4 cup extra-virgin olive oil
  • 2–3 tablespoons fresh lemon juice (to taste)
  • 1 teaspoon Dijon mustard
  • 1–2 teaspoons red wine vinegar
  • 1 clove garlic, finely grated or minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Prep the chickpeas. Rinse and drain the chickpeas well. Pat dry with a clean towel to remove excess moisture so the dressing clings better.
  2. Chop the vegetables. Halve the tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Halve the olives. Crumble the feta and set aside.
  3. Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper until emulsified. Taste and adjust acid and salt.
  4. Combine the salad. In a large bowl, add chickpeas, tomatoes, cucumber, bell pepper, red onion, olives, parsley, and dill. Pour in the dressing and toss until everything is lightly coated.
  5. Add the feta last. Gently fold in the feta so it doesn’t break down too much. Taste again and adjust seasoning with more lemon, salt, or pepper.
  6. Rest if you can. Let the salad sit for 10–15 minutes before serving. The flavors meld and the chickpeas soak up the dressing.
  7. Serve. Enjoy as a main with warm pita, over greens, or as a side to grilled chicken, shrimp, or lamb.