Mediterranean Chickpea Tomato Olive Salad (Printable)
Protein-packed Mediterranean chickpea salad with tomatoes, Kalamata olives and a zesty lemon-herb dressing.
# List of ingredients:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup cucumber, diced
04 - 1/3 cup Kalamata olives, pitted and sliced
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup fresh parsley, chopped
07 - 1/4 cup feta cheese, crumbled (optional)
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 clove garlic, minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# Steps:
01 - In a large salad bowl, add chickpeas, cherry tomatoes, cucumber, Kalamata olives, red onion, and parsley.
02 - Whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and ground black pepper in a small bowl or jar until emulsified.
03 - Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
04 - Sprinkle crumbled feta cheese over the top before serving, if desired.
05 - Serve immediately or chill in the refrigerator for 30 minutes to enhance flavor integration.
# Expert Advice:
01 -
- This salad packs a zesty punch from the lemon-herb dressing that wakes up tired tastebuds in minutes.
- It doubles as a protein-rich main or a memorable side, and it's endlessly adaptable to what's in your fridge.
02 -
- Don’t dump in the dressing all at once—pour in a little, toss, and taste, or you might overwhelm the veggies.
- Letting the salad rest in the fridge brings the flavors together in a way that’s worth the brief wait.
03 -
- If using canned chickpeas, rub them dry with a towel for even more creamy texture.
- Chopping everything to similar sizes means each bite gets all the flavors at once—so worth the extra minute.