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Mediterranean Chickpea Salad
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Ingredients
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Method
4 steps
- 1
In a large bowl, whisk ¼ cup olive oil, 3 tablespoons lemon juice, 1 finely grated garlic clove, 1 teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until combined.
- 2
Add 2 cans (15 oz each) drained rinsed chickpeas, 1 cup halved cherry tomatoes, 1 diced English cucumber, ½ diced red bell pepper, ¼ finely sliced red onion, ½ cup crumbled feta, ⅓ cup chopped parsley, and 2 tablespoons chopped fresh mint.
- 3
Toss gently until everything is coated and the feta starts to cream into the dressing a little.
- 4
Rest 15 minutes before serving so the chickpeas drink up the lemon-garlic dressing. Cover and refrigerate leftovers up to 3 days. You want a bright crunchy chickpea salad with creamy feta — not a watery limp bowl or a bland undressed bean pile.