Description
Marinated Chickpea and Feta Salad is a fresh, Mediterranean-inspired dish made with protein-rich chickpeas, crisp vegetables, and creamy feta tossed in a zesty lemon and olive oil dressing. Perfect for meal prep, quick lunches, or a healthy side dish.
Ingredients
Scale
- 2 cups canned chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley or dill (chopped)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice or red wine vinegar
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse and drain the chickpeas thoroughly, then pat them dry to help absorb the marinade.
- In a large bowl, whisk together olive oil, lemon juice or vinegar, minced garlic, salt, and pepper until well combined.
- Add the chickpeas to the dressing and toss to coat evenly. Let them marinate for 10–15 minutes.
- Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber, and finely chopping the red onion and herbs.
- Add the vegetables to the marinated chickpeas and mix gently.
- Fold in the crumbled feta cheese carefully to maintain its texture.
- Taste and adjust seasoning if needed, adding more lemon juice or salt as desired.
- Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Let the salad marinate longer for deeper flavor.
- Add feta just before serving if storing for multiple days.
- Soak red onion in cold water to reduce sharpness.
- Use high-quality olive oil and feta for best results.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 20 mg