Description
Our Feta Chickpea Salad is perfect as a light vegetarian main or a refreshing side. Full of fresh herbs, cucumber, red onion, and feta, tossed in a zesty lemon-Dijon dressing. Whip it up in minutes and enjoy!
Ingredients
Scale
For the Salad:
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 1/2 cups cucumber, diced (English or Persian recommended)
- 1/3 cup red onion, thinly chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill weed, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup crumbled feta cheese (approx. amount, adjust to taste)
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1/2 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional, for balance)
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
Instructions
- Make the Dressing: In a large serving bowl, add all the salad dressing ingredients: olive oil, lemon juice, lemon zest, Dijon mustard, honey (if using), dried oregano, salt, and pepper. Whisk well to combine until the dressing is emulsified.
- Add Onion and Cucumber: Add the thinly chopped red onion and diced cucumber to the bowl with the dressing. Mix well to coat. Letting the onion sit in the dressing for a few minutes can help mellow its flavor slightly.
- Add Herbs: Add the chopped fresh parsley, dill, and mint to the bowl.
- Add Chickpeas: Add the rinsed and drained chickpeas to the salad bowl.
- Add Feta and Toss: Add the crumbled feta cheese. Toss all the ingredients gently until everything is evenly combined and coated in the dressing.
- Season and Serve: Taste the chickpea salad and adjust the seasoning with more salt or pepper, if needed. Serve immediately or chill briefly before serving.
Notes
- Chickpeas: Rinsing and draining canned chickpeas removes excess sodium and improves texture.
- Cucumber: English or Persian cucumbers have thinner skin and fewer seeds. If using a regular cucumber, you might want to peel it and remove the seeds.
- Onion: If you find raw red onion too strong, soak the chopped onion in cold water for 10-15 minutes, then drain well before adding.
- Herbs: Fresh herbs provide the best flavor. You can adjust the amounts or types based on preference.
- Feta: Use crumbled feta cheese. The amount can be adjusted to taste.
- Make-Ahead: You can prepare the dressing and chop the vegetables/herbs ahead of time. Store them separately in the refrigerator. Combine and toss just before serving for the best texture.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water over time.