Description
A refreshing and nutritious chickpea salad with lemon, feta, and fresh vegetables.
Ingredients
Scale
- 3 cups cooked chickpeas (2, 15 ounce cans, rinsed and drained)
- 4–5 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/21/2 teaspoon kosher salt
- 1/21/2 teaspoon freshly-ground black pepper
- 1 garlic clove, minced
- 1/4 cup chopped Italian parsley
- 1/2 cup crumbled Feta
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
Instructions
- Prep the Chickpeas: Start by rinsing the chickpeas and letting them air dry for a bit. They should feel a bit tacky when you touch them. This helps the dressing stick better later. Do not skip this or your salad might end up swimming in liquid!
- Mix the Dressing: Whisk together olive oil, lemon juice, salt, and pepper in a bowl until it is nicely blended. It should smell fresh and zesty. If it is too oily, ease back on the oil; a good dressing keeps the salad light, not drenched.
- Combine Ingredients: Add the chickpeas, diced cucumber, and halved cherry tomatoes to the bowl with the dressing. Gently toss everything together until well mixed, being careful not to crush the tomatoes, as they should hold their shape for nice texture.
- Add in the Feta: Toss in the crumbled feta cheese and give it another gentle mix. The cheese should add a creamy burst to each bite. If you overmix, it might break down and make your salad look a bit mushy, so just a light hand is all you need.
- Chill & Set Aside: Let the salad sit in the fridge for about an hour. This will allow the flavors to mingle beautifully, making the salad taste even better. Do not skip this step. Just remember to add the fresh parsley right before serving to keep it vibrant.
- Serve it Up: Scoop the salad into bowls or on a platter and garnish with additional feta or herbs if you desire. The salad should look bright and inviting, with a good amount of colorful chickpeas and veggies peeking through. This salad is great for meal prep; just remember to add the herbs last to keep it fresh for later!
Notes
- Storage Tips: Store in the refrigerator for up to 3 days.
- Expert Tips: Gently dry chickpeas between paper towels to remove excess moisture.
- Allowing the salad to chill in the fridge for at least an hour will marry all the ingredients beautifully.
- If the chickpeas taste overly salty after adding Feta, rinsing them under cold water can help and then adjust your dressing seasonings.
- If your salad becomes soggy after storage, adding the herbs just before serving can keep them fresh and vibrant instead of wilting.
- If olive oil has solidified in the fridge, letting the salad sit at room temperature for a few minutes can bring the oil back to a liquid state.
Nutrition
- Calories: 365
- Sugar: 1g
- Sodium: 1093mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 16mg