Chickpea Salad Delight
Bright, crunchy, and satisfying, this chickpea salad packs fresh veggies, briny olives, and a sunny lemon dressing. It’s perfect for meal prep or a quick lunch.
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Servings:
Ingredients
Main Ingredients
- 3 cup chickpeas, drained and rinsed from two 15-oz cans
- 1.5 cup cherry tomatoes, halved
- 1.5 cup cucumber, diced
- 1 cup red bell pepper, chopped
- 0.33 cup red onion, finely chopped
- 0.5 cup Kalamata olives, sliced
- 0.5 cup fresh parsley, chopped
- 0.75 cup feta cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 0.25 cup fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 0.5 tsp garlic, minced
- 0.5 tsp dried oregano
- 0.75 tsp kosher salt or to taste
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Rinse and drain the chickpeas well, then pat them dry with a towel.
- Chop the tomatoes, cucumber, bell pepper, onion, and parsley. Add them to a large bowl with the olives.
- Whisk together olive oil, lemon juice, Dijon, honey, garlic, oregano, salt, and pepper until emulsified.
- Add chickpeas to the bowl and pour in the dressing. Toss until everything is coated.
- Fold in the feta gently. Taste and adjust salt, lemon, or pepper as needed.
- Chill for 10 minutes for flavors to meld, or serve right away.
Notes
Variation: Make it vegan by swapping feta with diced avocado and adding a pinch more salt. For a heartier meal, toss in cooked quinoa or grilled chicken. Store in an airtight container up to 3 days; add the feta right before serving for best texture.
This recipe is an original creation inspired by classic Chickpea Salad Delight flavors. All ingredient ratios and instructions are independently developed.