Mediterranean Chickpea Olive Salad (Printable)
Crisp chickpeas, cucumber, tomatoes and olives tossed in tangy lemon-oregano dressing. Light, fresh, and ready in minutes.
# List of ingredients:
→ Vegetables & Legumes
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely sliced
05 - 1/3 cup Kalamata olives, pitted and sliced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh mint, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp dried oregano
11 - 1 garlic clove, minced
12 - 1/2 tsp sea salt, or to taste
13 - 1/4 tsp freshly ground black pepper
→ Optional Garnish
14 - 1/4 cup crumbled feta cheese (omit for vegan option)
# Steps:
01 - In a large salad bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
02 - In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper until emulsified.
03 - Pour the dressing over the salad and toss gently to combine.
04 - Taste and adjust seasoning if needed.
05 - If desired, sprinkle crumbled feta on top just before serving.
# Expert Advice:
01 -
- The chickpeas make it substantial enough to stand alone as lunch without leaving you hungry an hour later.
- Everything keeps beautifully in the fridge, so you can make it ahead for busy weekdays.
02 -
- Letting the salad sit for twenty minutes before eating allows the flavors to marry into something greater than the sum of its parts.
- The cucumber releases water over time, so if you are making it hours ahead, add a bit more salt right before serving.
03 -
- Pat the chickpeas dry with a clean kitchen towel after rinsing so they do not water down your dressing.
- Make double the dressing and keep it in a jar for quick salads throughout the week.