Feta Chickpea Salad with Fresh Herbs and Lemon Dressing Recipe
A refreshing and flavorful Feta Chickpea Salad featuring protein-rich chickpeas, fresh cucumbers, herbs, and tangy feta cheese, all tossed in a zesty lemon and oregano dressing. Perfect as a light lunch or a side dish that combines Mediterranean flavors with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Salad
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3/4 cup Feta, crumbled
- 1 1/2 cups cucumber, diced
- 1/3 cup red onion, thinly chopped
- 1/4 cup parsley, chopped
- 1/4 cup dill weed, chopped
- 1/4 cup mint leaves, chopped
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- Zest of 1/2 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the dressing: In a large bowl, combine the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, kosher salt, and black pepper. Whisk everything together until the dressing is smooth and emulsified.
- Add fresh vegetables: Stir in the thinly chopped red onion and diced cucumber into the bowl with the dressing. Mix well to evenly coat the vegetables.
- Incorporate fresh herbs: Add the chopped parsley, dill weed, and mint leaves to the salad mixture. Gently toss to distribute the herbs throughout.
- Add chickpeas: Drain and rinse the canned chickpeas under cold water. Add them to the salad bowl, folding them in carefully to avoid mashing.
- Mix in feta cheese: Add the crumbled feta cheese to the salad, then toss everything together gently to ensure all ingredients are coated with the dressing.
- Adjust seasoning and serve: Taste the salad and adjust the seasoning with additional salt or pepper if needed. Serve immediately or refrigerate for a chilled, refreshing salad.
Notes
- You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh provides the best flavor.
- For a vegan option, omit the feta or substitute with a plant-based cheese alternative.
- This salad can be made ahead and stored in the refrigerator for up to 2 days; flavors improve as they meld.
- Use chickpeas straight from the can for convenience; homemade cooked chickpeas also work well.
- To add crunch, consider topping with toasted pine nuts or walnuts before serving.
Keywords: Feta chickpea salad, Mediterranean salad, vegetarian salad, chickpea recipes, healthy salad, no-cook salad, fresh herb salad
