I love having chickpeas in a salad. It makes any salad more filling and seemingly more healthy. I made this Mediterranean chickpea salad as an alternative to my corn & chickpea fiesta salad, which was one of my first first blog recipes. Ever since, I had been planning on making another version of it, and this is it. It’s simple, refreshing and so easy to make.
I made when we were on our houseboat in Amsterdam (minus the oregano but it was still fantastic) and I brought it to Julia’s to eat before a game a few weeks ago. And now, I’ve made it again for you. It makes a lot of salad so feel free to cut the recipe in half if you only want a few servings, and you can increase the amount of olives if you like them – Marc isn’t a big fan so I usually keep the olives to a minimum for his sake.
Mediterranean Chickpea Salad
Prep: 20 minutes
Total: 20 minutes
1/2 cup olive oil
1/4 cup lemon juice
1/3 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chickpeas, drained and rinsed
2 cups halved cherry tomatoes
1 English cucumber, seeded and chopped
1 red bell pepper, chopped
1 small red onion, finely chopped
1/2 cup sliced black olives
1 cup crumbled feta
In a medium bowl, whisk together dressing ingredients.
Combine all salad ingredients in a large bowl.
Add the dressing to the salad bowl, and stir to combine.
Allow salad to sit for at least 10 minutes in the refri gerator for the flavors to come together.