Mediterranean Chickpea Salad with Feta - Recipe Card
This recipe for Mediterranean Chickpea Salad with Feta combines fiber-rich chickpeas (also known as garbanzo beans) with fresh vegetables and creamy, salty feta cheese.
Ingredients
- 1 (15 ½-ounce) can garbanzo beans drained and rinsed or 2 cups fresh cooked chickpeas (garbanzo)
- 1 cup diced cucumber seeded, (if using hothouse English or Persian cucumber, no need to peel or seed)
- 1- pint cherry tomatoes or grape tomatoes halved - about 1 cup
- ¼ cup diced or thinly sliced red onion
- 3 tablespoons minced fresh parsley - or to taste
- 1 tablespoon minced fresh mint
- ⅓ cup good quality extra virgin olive oil
- ⅛ cup fresh lemon juice or red wine vinegar
- ½ to 1 cup crumbled feta cheese to taste
- Salt and freshly ground pepper to taste
Instructions
- Combine the chickpeas, cucumber, tomatoes, red onion, parsley, mint, and any other optional herbs in a large bowl. In a small bowl whisk together the olive oil and lemon juice or vinegar, season with salt and pepper. Pour enough dressing on the salad to coat well. (You may not need all the dressing.) Gently stir in the crumbled feta. Taste and adjust seasonings. Chill for at least 1 hour; stir and serve.
Notes
While this salad is best if left to marinate in the refrigerator for an hour or so, it can be served immediately.
Optional additional herbs might include fresh dill, fresh oregano, or fresh marjoram.
Be gentle when stirring so you don't break the feta into crumbs - you want some nice cubes/chunks of feta.
Nutrition
Serving: 1gCalories: 297kcalCarbohydrates: 24gProtein: 9gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 22mgSodium: 286mgFiber: 5gSugar: 9g
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