mediterranean chickpea salad

A fast and simple variation on classic Mediterranean salad that adds chickpeas to make it a perfect wholesome meal or hearty side. This recipe makes about 4 meal sized portions or 6 - 8 side dish portions.

Course Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine Fusion, Greek, Mediterranean

Keyword Chickpeas, feta, salad, Tomatoes

Prep Time 15

Total Time 15

Servings servings

Calories 336kcal

Ingredients

mediterranean salad

1.5 cups chickpeas standard 400 gram / 15 oz can well drained
3 cups cherry tomatoes
2 Persian cucumbers or 1 regular cucumber
1 red pepper
1 green pepper
0.25 cup kalamata olives whole or sliced
1 red onion finely sliced
1 cup feta cheese
2 tablespoons fresh parsley
2 tablespoons fresh dill

oregano vinaigrette

3 tablespoons olive oil
1 tablespoon red wine vinegar or more to taste
1.5 teaspoons dried oregano or 1 tablespoon fresh finely diced
1 teaspoon fresh cracked black pepper
1 teaspoon sumac
0.5 teaspoon salt or more to taste

Instructions

In a small bowl or jar whisk together the olive oil, red wine vinegar, oregano, salt, pepper, and sumac. Set aside.
Rinse and drain chickpeas - set aside to drain while you chop the other vegetables.
Cut the tomato into halves or quarters, cut the cucumbers into rounds, cut the peppers into bite-sized pieces, cut the onion into thin semi circle slices.
Wash and finely chop about 2 tablespoons each of fresh parsley and dill.
Pit the olives (if necessary) and cut into slices if desired. Cube or crumble the feta.
Add the chopped vegetables and olives to a bowl and gently toss with the vinaigrette. Taste and adjust seasoning and acid to your liking.
Once mixed gently fold in the feta or serve with the feta as a garnish.

Nutrition