Description
A vibrant and nutritious Mediterranean-inspired salad that combines protein-packed chickpeas with crisp, garden-fresh vegetables. Dressed in a zesty lemon and herb vinaigrette, this refreshing dish features the salty contrast of Kalamata olives and creamy feta cheese. It is perfect for a quick, healthy lunch or a cooling side dish that requires no actual cooking and tastes even better the next day.
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
1 red bell pepper, diced
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup marinated artichoke hearts, chopped
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
1/3 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp honey
1 clove garlic, minced
1 tsp dried oregano
Instructions
Place the drained and rinsed chickpeas in a large mixing bowl and pat dry with a paper towel.
Add the diced bell pepper, cucumber, cherry tomatoes, and red onion to the bowl.
Fold in the Kalamata olives, crumbled feta cheese, and chopped artichoke hearts.
In a small jar or bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, minced garlic, and dried oregano until emulsified.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Stir in the fresh oregano and thyme before serving.
Let the salad sit for at least 30 minutes in the refrigerator for the flavors to meld.
Notes
Substitute white wine vinegar with an equal amount of apple cider vinegar to keep it non-alcoholic. For best results, allow the salad to rest in the fridge for at least an hour before serving. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Category: Dinner
- Method: No-cook
- Cuisine: Mediterranean