Mediterranean Chickpea Chopped Salad

• 1 15-ounce can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
2. 2 In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the vinaigrette.
3. 3 Pour the vinaigrette over the salad and toss to coat evenly.
4. 4 Sprinkle with feta cheese and fresh parsley before serving.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add grilled vegetables for a smoky flavor.
• Swap feta for vegan feta for a dairy-free option.

Substitutions

• Use canned cannellini beans if chickpeas are unavailable.
• Substitute feta with goat cheese for a tangy alternative.

Pairings

• Grilled chicken
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For an extra kick, add some diced jalapeño or a dash of hot sauce.
• Letting the salad marinate in the fridge for 30 minutes allows the flavors to meld beautifully.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served fresh but can be tossed again before serving.

Freezing: This salad does not freeze well due to the texture of the vegetables and feta cheese.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside warm pita bread for a delightful texture contrast.

FAQ