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Fresh and Flavorful Mediterranean Chickpea Salad Recipe to Brighten Your Meal

Fresh and Flavorful Mediterranean Chickpea Salad Recipe to Brighten Your Meal - Featured Image
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Learn how to make delicious Mediterranean Chickpea Salad. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 (15-ounce) cans of chickpeas, drained and rinsed (or about 3 cups cooked chickpeas)
  • 1 large English cucumber, diced (substitute with Persian cucumbers for a milder flavor)
  • 1 pint cherry tomatoes, halved (Roma tomatoes work well too)
  • 1/2 small red onion, finely chopped (use shallots for a milder bite)
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese (omit or use vegan cheese for dairy-free)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped (optional but adds a lovely brightness)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon red wine vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Start by draining and rinsing your chickpeas thoroughly. This step is key to washing away excess sodium and any canned flavor. I always think of this like rinsing fresh mountain spring water through the beans—clean and pure.
  2. Dice the cucumber into bite-sized pieces. When I was little, Mama Lu taught me that the size of your veggies matters—not just for looks, but for the mouthfeel of the dish. Aim for uniform pieces here for a balanced bite.
  3. Halve the cherry tomatoes and finely chop the red onion. If you find raw onion too sharp, soak the chopped pieces in cold water for 10 minutes and drain well—it mellows the flavor and keeps the salad bright.
  4. Slice the Kalamata olives and crumble the feta cheese. These salty, tangy elements bring that unmistakable Mediterranean punch that makes this salad sing.
  5. In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper. This dressing is simple but packs a flavorful punch, much like the sauces Mama Lu would whip up with pantry staples.
  6. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, onion, olives, parsley, and mint. Pour the dressing over the salad and toss gently but thoroughly.
  7. Let the salad rest for at least 15 minutes before serving. This step is where the flavors meld beautifully—something Mama Lu always said about letting time do its magic, just like letting her cornbread cool before slicing.

Find it online: https://claracooking.com/mediterranean-chickpea-salad/