Chickpea Salad with Lemon Vinaigrette and Feta

Name: Chickpea Salad with Lemon Vinaigrette and Feta
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 to 6 servings
Ingredients: 3 cups cooked chickpeas; 4-5 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly-ground black pepper; 1 garlic clove; 1/4 cup chopped Italian parsley; 1/2 cup crumbled feta

User Reviews

5.0

36 reviews

Excellent

Prep Time
1 hr 10 mins
Total Time
1 hr 10 mins
Servings
4 to 6 servings
Calories
365 kcal
Course
Salad
Cuisine
Mediterranean

Chickpea Salad with Lemon Vinaigrette and Feta

Orion Daniels

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Chickpea and Feta Salad is wonderful served as a light lunch with a wedge of warm flatbread, or as a side dish to an array of grilled meats and seafood.

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Ingredients

Servings

3 cups cooked chickpeas (2, 15 ounce cans, rinsed and drained)
4-5 tablespoons extra virgin olive oil **
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1 garlic clove , minced
1/4 cup chopped Italian parsley
1/2 cup crumbled feta

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Instructions

Gently dry chickpeas between a double-layer of paper towels, discarding any loosened skins.
In a large bowl, whisk together olive oil, lemon juice, salt, pepper, and garlic. Add in chickpeas and parsley and toss to combine. Cover and refrigerate for at least an hour.***
Gently stir salad and fold in crumbled Feta. Season to taste with additional salt and pepper and serve.

Notes

*Either canned or dried chickpeas can be used as a starting point here with good results; it's up to your personal preferences and what's handy in your pantry. See How to Cook Dried Chickpeas (above) for cooking instructions for dried beans.
**I always use 5 tablespoons of extra virgin olive oil for the brand of chickpeas I buy, but less plump chickpeas sometimes only need 4 tablespoons (or 1/4 cup). Less olive oil will also make the salad a little bit more "lemony." Adjust the olive oil and lemon juice to taste.
***Longer chill times result in better flavor, but you might find that the olive oil solidifies a bit. The dressing will return to proper texture at room temperature. Just let the salad sit out on the counter for about 20 minutes, stirring occasionally, or microwave (before adding Feta) for 5 - 8 seconds. See the FAQ's for Meal Prep tips.

Nutrition Information

Show Details

Serving 0.25recipe Calories 365kcal (18%) Carbohydrates 30g (10%) Protein 13g (26%) Fat 22g (34%) Saturated Fat 5g (25%) Cholesterol 16mg (5%) Sodium 1093mg (46%) Potassium 338mg (10%) Fiber 9g (36%) Sugar 1g (2%) Vitamin A 425IU (9%) Vitamin C 8.3mg (9%) Calcium 172mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 365 kcal

% Daily Value*

Serving	0.25recipe
Calories	365kcal	18%
Carbohydrates	30g	10%
Protein	13g	26%
Fat	22g	34%
Saturated Fat	5g	25%
Cholesterol	16mg	5%
Sodium	1093mg	46%
Potassium	338mg	7%
Fiber	9g	36%
Sugar	1g	2%
Vitamin A	425IU	9%
Vitamin C	8.3mg	9%
Calcium	172mg	17%
Iron	3mg	17%