Easy Mediterranean Chickpea Salad (Print version)

A fresh no-cook chickpea salad with cucumber, tomatoes, olives, feta, herbs, and lemon dressing, ready in 15 minutes.

# Ingredients:

For the salad

01 - 2 cans (15 oz each / 425 g each) chickpeas, drained and rinsed
02 - 1 English cucumber, diced
03 - 1 pint (300 g) cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 1/3 cup (50 g) finely diced red onion
06 - 1/2 cup (75 g) pitted Kalamata olives, halved
07 - 3/4 cup (110 g) crumbled feta cheese
08 - 1/2 cup chopped fresh parsley
09 - 2 tablespoons chopped fresh mint, optional

For the lemon dressing

10 - 1/4 cup (60 ml) extra-virgin olive oil
11 - 3 tablespoons fresh lemon juice
12 - 1 tablespoon red wine vinegar
13 - 1 small garlic clove, finely grated or minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon kosher salt, plus more to taste
16 - 1/4 teaspoon black pepper

# Instructions:

01 - Drain and rinse the chickpeas under cool water. Shake off the excess water and let them sit in the colander while you prep the vegetables.
02 - Dice the cucumber, bell pepper, and red onion. Halve the tomatoes and olives. Add everything to a large mixing bowl with the chickpeas.
03 - Whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl until combined.
04 - Pour the dressing over the chickpea mixture. Add parsley, mint if using, and feta, then toss gently so the feta stays in soft crumbles.
05 - Let the salad stand for 10 minutes. Taste and adjust with more salt, pepper, or lemon juice before serving.

# Good to know:

01 - Best served chilled or at cool room temperature.
02 - Leftovers keep in an airtight container in the refrigerator for up to 3 days.
03 - For meal prep, add tomatoes and feta shortly before serving for the freshest texture.

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