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.
Servings 4 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.