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Refreshing Greek Chickpea Salad With Lemon Herb Dressing

Greek Chickpea Salad

This Greek chickpea salad is bright, crisp, and full of fresh Mediterranean flavor. The lemon herb dressing brings everything together with a light, zesty finish that makes every bite feel refreshing.
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Prep Time 20 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Greek, Mediterranean
Servings 4 people

Equipment

  • 1 Large bowl
  • 1 Small bowl or jar
  • 1 Whisk
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

  • 2 (15-ounce) cans chickpeas rinsed and drained
  • 1 medium cucumber diced
  • 1 pint cherry tomatoes halved
  • 0.5 small red onion thinly sliced
  • 1 medium bell pepper chopped
  • 0.25 cup fresh parsley chopped
  • 2 tablespoons fresh dill or mint optional, chopped
  • 0.5 cup feta cheese crumbled
  • 0.25 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar or use extra lemon juice
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • salt and black pepper to taste

Instructions
 

  • Wash and dry all of the produce, then chop the cucumber, tomatoes, bell pepper, and herbs. Slice the red onion as thinly as possible so its flavor blends in nicely.
  • In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper until well combined.
  • Add the chickpeas, cucumber, tomatoes, onion, bell pepper, and herbs to a large bowl. Pour the dressing over the top and toss gently so everything gets coated evenly.
  • Fold in the feta cheese last so it stays a little chunky. Taste and adjust the seasoning, then serve right away or chill for a few minutes for a colder, more blended flavor.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly, but the flavor will still be delicious. Since this is a cold salad, there is no reheating needed, just give it a quick toss before serving.