Description
This Quick Mediterranean Chickpea Salad with Feta is a vibrant, refreshing dish that combines hearty chickpeas with crisp cucumber, sweet bell peppers, tangy feta, and creamy avocado. Tossed in a zesty lemon olive oil dressing with fresh herbs, this salad is perfect for a light lunch or a healthy side, ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 2 – 15 ounce cans of chickpeas, drained and rinsed
- 1 English cucumber, chopped into bite-sized pieces
- 1/2 red onion, finely diced
- 2 cups yellow and orange bell peppers, diced
- 1/2 cup Kalamata olives, sliced in half
- 1/2 cup feta cheese, crumbled
- 1 avocado, chopped
- 1/4 cup fresh chopped herbs (mint and basil)
- Salt and pepper to taste
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, crushed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a small spouted cup or mason jar, combine the extra virgin olive oil, lemon juice, Dijon mustard, crushed garlic, sea salt, and black pepper. Whisk vigorously until the dressing is fully emulsified and well combined.
- Prepare the Salad Base: Drain and rinse the chickpeas thoroughly to remove excess salt and liquid. Place the chickpeas into a large mixing bowl. Add the chopped English cucumber, finely diced red onion, diced yellow and orange bell peppers, halved Kalamata olives, crumbled feta cheese, chopped avocado, and fresh chopped herbs like mint and basil.
- Toss the Salad: Drizzle the prepared dressing over the salad ingredients. Gently toss everything together with a large spoon or salad tongs to evenly coat all the vegetables and chickpeas with the dressing, ensuring the flavors meld beautifully.
- Adjust Seasoning and Serve: Taste the salad and add additional salt and pepper if needed. Serve immediately to enjoy the fresh vibrant flavors and creamy textures of this Mediterranean-inspired dish.
Notes
- For best flavor, use fresh herbs like mint and basil to elevate the taste.
- You can substitute Kalamata olives with black olives if preferred.
- To keep avocado from browning, add it just before serving and toss gently.
- This salad keeps well refrigerated for up to 2 days but is freshest when eaten the same day.
- Feel free to add a sprinkle of toasted pine nuts or a handful of chopped cherry tomatoes for extra texture and flavor.
