Mediterranean Chickpea Salad
By Dustin Arnold
No-cook lunch built around chickpeas, cucumber, tomato, and a bright lemon-oregano dressing. Holds up well in a packed lunch.
- Prep:
- 15 min
- Cook:
- 0 min
- Total:
- 15 min
- Servings:
- 4
Ingredients
- 2 cans chickpeas (15 oz each) (drained and rinsed)
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1/2 red onion (finely diced)
- 1 red bell pepper (diced)
- 1/2 cup kalamata olives (pitted, halved)
- 1/2 cup fresh flat-leaf parsley (chopped)
- 1/4 cup fresh mint (chopped (optional but worth it))
- 4 oz feta cheese (crumbled)
- 1/4 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic (grated)
- 1 tsp dried oregano
- sea salt and black pepper (to taste)
Instructions
-
In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, bell pepper, olives, parsley, and mint.
-
In a small jar, whisk olive oil, lemon juice, grated garlic, oregano, 1/2 tsp salt, and several grinds of pepper. Taste — adjust salt and acid.
-
Pour the dressing over the salad and toss gently.
-
Top with the crumbled feta. Let sit 10 minutes before serving so the flavors meld.
Storage: Holds for 3 days refrigerated. The salad actually improves on day two.